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NEW STARLIGHT CAKE

2 cups plus 2 tbsp sifted flour
1 1/2 cups sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup soft shortening
1 cup milk
1 tsp flavoring
3 eggs (1/2 to 2/3 cup)

Heat oven to 350 F. Grease and flour 2 layer pans, 8 or 9 X 1 1/2
inches or an oblong pan 13 X 9 1/2 X 2 inches. Sift together flour,
sugar, baking powder, and salt. Add shortening, milk, and flavoring.
Beat 2 minutes, medium speed, on mixer or 300 vigorous strokes by
hand. Scrape sides and bottom of bowl constantly. Add eggs. Beat
2 more minutes, scraping bowl frequently. Pour into prepared pans.
Bake 8 inch layers 35-40 minutes, 9 inch layers 30-35 minutes,
oblong 45-50 minutes or until cake tests done. Cool. Fill with
Cream Filling and finish with White Mountain Frosting.


CREAM FILLING

1/4 cup sugar
1 tbsp cornstarch
1/4 tsp salt
1 cup milk
1 egg yolk, slightly beaten
1 tbsp butter
1 tsp vanilla

Mix sugar, cornstarch, salt in saucepan. Gradually stir in milk.
Bring to boil over medium heat, stirring constantly. Boil 1 minute.
Remove from heat. Stir at least 1/2 of hot mixture into egg yolk.
Blend into remaining mixture. Boil 1 minute more. Remove from
heat. Blend in butter and vanilla. Cool, stirring occasionally.


WHITE MOUNTAIN FROSTING

1/2 cup sugar
2 tbsp water
1/4 cup light corn syrup
2 egg whites (1/4 cup)
1 tsp vanilla

Mix sugar, water, corn syrup in saucepan. Cover saucepan, bring
to rolling boil. Remove cover and cook to 242 F or until syrup
spins a 6-8 inch thread. Just before syrup is ready, beat egg
whites till stiff enough to hold a point. Pour hot syrup very
slowly in a thin stream into beaten egg whites. Continue beating
until frosting holds peaks. Blend in vanilla. When spreading on
cake, make pretty swirls with spatula. Makes frosting for 2 8 or
9" layers or 13 X 9 inch oblong.

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