Frank's Recipes! Chocolate Cream Filling for 100

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Chocolate Cream Filling for 100

Servings: 1 3/4 Quarts (filling for One 2-Layer Sheet Cake)

5 1/2 cups water
1 1/8 cups (5 oz) milk, nonfat, dry
1/2 cup (4 oz) sugar, granulated
1/2 teaspoon salt
9 tablespoon (3 oz) cornstarch
1/2 cup (2 oz) cocoa
3/4 cup (6 oz) sugar, granulated
1/2 cup water
1 cup (5 eggs) eggs, whole, slightly beaten
5 tablespoon (2 1/2 oz) butter or margarine
1 tablespoon vanilla

Reconstitute milk and 5 1/2 cups water; add sugar and salt heat to just below boiling
temperature. DO NOT BOIL. Combine cornstarch, cocoa, sugar, and water. Stir until
smooth. Add to hot mixture; cook until thickened, stirring constantly about 2 minutes,
Stir about 1 cup mixture into eggs; mix well. Stir slowly into remaining hot mixture;
continue heating mixture while stirring until bubbles form. Cook 2 minutes longer.
Remove from heat. Add butter or margarine and vanilla; mix well. Cool before spreading.
Cut filled sheet cakes 8 by 13.

NOTE:
1 1/2 quart other types of milk may be substituted for water and nonfat dry milk.

For 6-9-inch (2 layer) cakes: Spread 1 cup (10 oz) filling per cake.