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VIENNA PRATER CAKE

(Cakes) - (The International Jewish Cook Book)







Cream the yolks of six eggs with one cup of granulated sugar. Add
three-fourths cup of sifted chocolate, three-fourths cup of flour
(sifted twice), one and one-half teaspoon of vanilla. Add the beaten
whites. Bake thirty minutes. When cold; cut in half and fill with the
following: One cup of milk, yolks of two eggs, one cup of chopped
walnuts. Boil, stirring constantly to prevent curdling. Sweeten to
taste, and after removing from the fire add one tablespoon of rum.











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