Total Time
20mins
Prep 5 mins
Cook 15 mins

A lovely rich filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. Yields enough filling for two 9-inch layers.

Ingredients Nutrition

Directions

  1. Mix sugar and cornstarch together and add to egg yolks.
  2. Stir in sour cream and cook in double boiler until it coats the spoon.
  3. Add the flavorings and stir well.
  4. Let cool to room temperature before assembling cake.

Reviews

(1)
Most Helpful

I used this to frost my daughter's first birthday cake (Recipe 305907) and it was delicious! I had enough left over to use it as an alternate filling in a layer cake I made as well (the other filling I used was chocolate custard and they complemented each other nicely). Thanks for sharing this great recipe!

Tanya Pants June 04, 2008

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