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Chantilly cake

Submitted by: tsuli38 on May 4, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Chantilly cake

I got this recipe from an old cookbook a friend on Maui gifted me many years ago. It is very good. And to save time you can just use the vanilla jello pudding instead of making the filling from scratch.

Difficulty: Easy

Servings: about 8-10


German chocolate cake mix
Chantilly Frosting:
1 13 oz Evaporated milk
1 1/2 cup sugar
3/4 cup butter
4 large egg yolks
1 1/2 tsp vanilla
1/4 cup toasted pecans

Cream Filling:
1/4 cup sugar
4 tsp cornstarch
1/8 tsp salt
1 large egg, slightly beaten
1 cup milk
1 1/2 tsp butter
1/2 tsp vanilla


Follow instuctions for baking the cake, bake and then let it cool.  Then split both cake layers so you end up with 4 layers.

For the Frosting:
Cook on medium heat for 12 minutes or until it thickens.  (Make sure it is thickened or it will run right off the cake!)  Add vanilla, stir and let cool for one hour.

Cream Filling:
Combine the sugar, cornstarch & salt.  Then add the egg and blend in well.  Stir in milk slowly and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.  Add butter and vanillia.  Chill 30 minutes.  Spread 1/3 of mixture on each of 3 layers.

Spread the filling then add a cake layer and another filling etc.  Add top layer then spread the frosting over all the cake.  Sprinkle the toasted pecans over top of frosting.


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