Title: Ruehrkuchen (Stirred Cake)
Categories: Cake Dessert German
Yield: 6 Servings

250	g	Butter (1 cup plus 2 Tbsp)
250	g	Sugar (1 cup plus 2 Tbsp)
		Lemon
3		To 4 eggs
		A bit of rum
		Salt
500	g	Flour (4 1/2 cups less 1 Tbsp)
1	pk	Baking powder*
1/8	l	Milk (1/2 cup plus 1/2 Tbsp)
		Buttercream:
1	pk	Vanilla powder**
100	g	Sugar (1/2 cup less 1 Tbsp)
1/2	l	Milk (2 cups plus 2 Tbsp)

Cream the butter. Stir in pudding, a spoonful at a time. Cut cake twice [horizontally]. Fill with the buttercream, and also spread buttercream on top.

((*Note: Baking powder - and for that matter, vanilla sugar - is sold in small packages in Germany. The average cake uses one package. K.B.))

((**Note: Probably a package of pudding mix, as the later instructions refer to pudding. K.B.))

Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92

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