Washington Cream Pie
This cake can be made
in a 9-inch round cake
pan as well.
3 eggs
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup water
Filling
1 cup sugar
2 TBS cornstarch
2 cups milk
2 eggs, beaten
2 TBS butter or margarine
1 tsp vanilla extract
1 can (21 ounces) cherry pie filling
Whipped cream
Instructions
Preheat oven to 375 degrees F.
In a mixing bowl, beat eggs on high
for 3 minutes; gradually add sugar.
Combine flour and baking powder and
stir into the egg mixture alternatively
with water.
Beat on low for one minute.
Pour into a greased 9-inch square baking pan.
Bake at 375 degrees F for 25-30 minutes or
until the cake tests done.
Cool.
Split the cake into two layers with a thread.
For the filling, combine the sugar and
cornstarch in a saucepan; stir in milk.
Bring to a boil and cook for two minutes.
Stir in a small amount of the hot liquid
into eggs and mix well.
Return all to pan.
Cook and stir for one minute or until thick.
Remove from the heat and cool slightly.
Add the butter and vanilla and cool completely.
Spread the filling between the cake layers.
Cut into squares and top with pie filling and
whipped cream.
Yield: 9 servings.
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