Pecan Sour Cream Cake Filling

Pecans are just lovely in cakes. An old fashioned recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. . Cooking time is approximate.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2  tablespoons sugar
• 1  tablespoon cornstarch
• 1  egg yolk, beaten
• 1  cup sour cream
• 1⁄2 teaspoon  lemon extract or 1⁄2 teaspoon  orange extract
• 1  cup  chopped pecans

Directions

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