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Title: Apricot-Malt Double Layer Cake
Categories: Cake Fruit Hawaiian
Yield: 8 Servings
| 1 | Block butter | |
| 1 1/4 | c | Sugar |
| 2 | Eggs, beaten | |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| 2 | c | Flour |
| 3 | ts | Baking powder |
| 3 | ts | Cocoa -Cream Filling-- |
| 2 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 2 | Eggs | |
| 1 | c | Milk |
| 1/2 | c | Sugar -Frosting-- |
| 1/2 | Block butter | |
| 3 | ts | Sugar |
| 1 | 12oz can apricots | |
| 1 | ts | Vanilla |
Sift dry ingredients 3 times, and set aside. Cream butter and sugar together til light and fluffy. Fold in beaten eggs. Add dry ingredients alternately with milk. Be sure to fold in ingredients as this makes a light cake. Bake at 350 degrees for 30-35 minutes or until cake pulls away from side of pan. Yield: 2-9" cakes (lined and greased). Filling: Mix dry ingredients together in sauce pan. Add beaten eggs and mix till all dry ingredients are wet. Warm milk, add a little of the milk to first mixture till ingredients are dissolved. Add rest of milk. Return to stove and cook on med. heat, continue to cook till cornstarch is done, stirring constantly. Cornstarch is done when bubbles appear on surface of cream sauce. Frosting: Cream butter and sugar together until creamy. Add apricots that have been drained, pitted and mashed. Add vanilla. Mix and spread over cake. Daisy Umiamaka
St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972
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