5 Eggs
2 1/2 c Sugar
2 1/2 ts Baking powder
1 tb Butter
1 1/4 c Scaled milk
2 1/2 c Flour
1 ts Vanilla
1/8 ts Salt
Frosting: 2 c Milk
1/2 c Sugar
1/2 c Flour
1/4 c Cocoa
1/3 c Cold milk
1 c Butter
1 c Powered sugar
2 ts Vanilla
Chopped nuts Beat eggs till light. Gradually add one cup sugar and continue beating. Add the remaining surgar and beat till light and fluffy. Combine butter with milk and gradually add to egg mixture. Add sifted dry ingredients and vanilla. Mix well. Bake at 350 for 30 minutes. When cool, cut in half to make four layers. Frosting: Heat 2 cups milk in double boiler. Combine next four ingredients and add to hot milk. Cook over hot water till thickened stirring constantly (about 20 minutes). Remove from heat. Cover and cool to room temperature. Thouroughly cream butter and powered sugar. Add to above mixture. Add vanilla and beat till smooth. Spread between layers and on top and sides of cake. Decorate with chopped nuts.JM. Note– I usually do the recipe for the frosting at 1 and 1/2 times because it is so delicious and I like a good
layer of frosting inside and out. Every year on Christmas Eve, we would have all of my relatives over for a mass and party. The high-lite of this event was the “Torte” my mom would make. I remember her spend all day in the kitchen baking on Christmas Eve. We only got this cake once a year because it was a lot of work, but well worth the work and the wait. “The Fisher’s” <fish@micron.net> —–