Cakes and Frostings, Misc Desserts

Chocolate Cream Filling

  • 1 1/4 cups Sugar
  • 1/3 cup Cocoa
  • 1/3 cup Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Milk
  • 3 Egg yolks
  • 2 tablespoons Butter
  • 1 1/2 teaspoons Vanilla

    • Combine sugar, cocoa, cornstarch, salt in saucepan then stir in milk. Cool stirring constantly. Boil one minute. Remove from heat. Gradually stir small amout of chocolate mix into egg yolks to bring egg temperature up slowly. Blend well. Return egg mix to mix in pan. Heatto just boiling. Remove from heat. Add butter and vanilla. Pour into bowl. Press plastice wrap onto surface. Cool.

    Can be used as layer between cake or ascream puff filling.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!