Title: Toulouse-Lautrec Jubilee Cake
Categories: Cakes
Yield: 10 Servings

3 c CAKE FLOUR
3 ts Baking powder
1/2 ts Salt
1 c Butter
2 c Sugar
3 Eggs, plus 2 yolks;beat well
1 c Rich milk
1 1/2 ts Vanilla

------------------------------SURPRISE FILLING------------------------------
2 c Confectioners' sugar
1 ts Vanilla
1 pn Salt
2 tb Melted butter
3 Sq. unsweetened choc.;melted
1/3 c Milk

---------------------------SEVEN MINUTE FROSTING---------------------------
1 1/2 c Sugar
2 Egg whites
5 tb Water
1 1/2 ts Light corn syrup
1 ts Vanilla

Sift the flour once; then add baking powder and salt, and sift together 3
times. Cream the butter and sugar until light and airy. Add all the eggs,
and continue to beat. Add flour alternately with the milk, sm. amts. at a
time, beating each time, until smooth. Add the flavoring. Bake in 3
buttered layer pans in a 375 oven for 20 minutes. FOR FILLING: Combine
sugar, butter, vanilla, salt, chocolate, and milk in a deep bowl, and beat
with a rotary egg beater until well blended. Place bowl in a pan of ice
water and continue to beat until it thickens to spreading consistency. This
goes between the layers. FROSTING: Combine egg whites, sugar, and water
with the corn syrup in top of double boiler; and beat with egg beater til
thoroughly mixed. Place over boiling water, and beat constantly for 7
minutes, or till frosting stands in peaks. Remove, and add vanilla; beat
until thick enough to spread on top and sides of cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini