Recipe#273

Servings: 1 3/4 Quarts (filling for One 2-Layer Sheet Cake)
Portions:
Pan Size:
Temperature:

INGREDIENTS

5 1/2 cups water
1 1/8 cups (5 oz) milk, nonfat, dry
1/2 cup (4 oz) sugar, granulated
1/2 tsp. salt
9 tbsp. (3 oz) cornstarch
3/4 cup (6 oz) sugar, granulated
1/2 cup water
1 cup (5 eggs) eggs, whole, slightly beaten
5 tbsp. (2 1/2 oz) butter or margarine
1 tbsp. vanilla

INSTRUCTIONS

Reconstitute milk and 5 1/2 cups water; add sugar and salt heat to just below boiling temperature. DO NOT BOIL. Combine cornstarch, sugar, and water. Stir until smooth. Add to hot mixture; cook until thickened, stirring constantly about 2 minutes, Stir about 1 cup mixture into eggs; mix well. Stir slowly into remaining hot mixture; continue heating mixture while stirring until bubbles form. Cook 2 minutes longer. Remove from heat. Add butter or margarine and vanilla; mix well. Cool before spreading. Cut filled sheet cakes 8 by 13.

NOTE: 1. 1 1/2 qt other types of milk may be substituted for water and nonfat dry milk.
2. For 6-9-inch (2 layer) cakes: Spread 1 cup (10 oz) filling per cake.