3 eggs, separated
1 tsp vanilla
1 cup sugar, divided
1/8 tsp salt
3/4 cup cake flour
1 package (2.75 or 3 oz) vanilla pudding mix
1 1/2 cups milk
3 Tbl light corn syrup
2 Tbl water
4 squares (4 oz) semi-sweet chocolate, coarsely chopped
~Preheat oven to 350. Grease a 9″ round cake pan; line with wax paper
~Beat egg yolks and vanilla on medium speed until blended; beat in 1/4 cup sugar until very thick and pale
~Using clean, dry beaters, beat egg whites and salt with electric mixer until soft peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. Fold yolk mixture into whites.
~Sift flour over mixture; fold in gently. Do not over-mix. Pour batter into pans
~Bake 25 minutes or until cake springs back when gently pressed. Remove from pan and cool completely on wire wrack
~Combine pudding mix and milk in a saucepan and cook following package directions. Transfer to shallow bowl, cover and chill for 30 minutes
~Cut cake horizontally in half. Place bottom half on serving plate. Spread filling evenly on cake. Place top of cake carefully on filling
~Meanwhile, bring remaining sugar, corn syrup and water to a boil in saucepan over low heat, stirring constantly. Remove from heat; add chocolate. Let stand for 1 minute. Whisk until smooth. Gradually pour over cake; let stand until glaze sets
From “Easy to Bake, Easy to Make”
