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COFFEE FILLING

(Icings And Fillings For Cakes) - (The International Jewish Cook Book)







Put three cups of warmed-over or freshly made coffee in a small
casserole, add two tablespoons of powdered sugar, one-half teaspoon of
vanilla. When at boiling point (do not let it boil), add one cup of milk
or cream. Then add one tablespoon of cornstarch which has been moistened
with cold water. Stir in while cooking till it is smooth and glossy.
When the cake is cool, pour mixture over the layers.











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