Directions

• For filling, in a small saucepan, combine the flour, sugar and salt.
• Stir in milk and syrup until smooth. Bring to a boil over medium
• heat, stirring constantly; cook and stir for 1-2 minutes or until
• thickened.
• Remove from heat. Stir a small amount of hot mixture into egg; return
• all to the pan, stirring constantly. Bring to a gentle boil; cook
• and stir for 2 minutes. Remove from heat; stir in butter and
• vanilla. Cool to room temperature, stirring often.
• In a large bowl, cream butter and sugar until light and fluffy. Add
• eggs, one at a time, beating well after each. Stir in vanilla.
• Combine dry ingredients; add to creamed mixture alternately with
• syrup and water. Beat just until combined.
• Pour into two greased and floured 9-in. round baking pans. Bake at
• 350° for 30-35 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes; remove from pans to
• wire racks to cool.
• Cut each cake in half horizontally. Place one bottom layer on a
• serving plate; spread with a third of the filling. Repeat layers
• twice. Top with remaining cake.
• For frosting, combine the sugar, egg whites, water and cream of
• tartar in a large heavy saucepan over low heat or double boiler over
• simmering water. With a portable mixer, beat mixture on low speed
• for 1 minute. Continue beating on low speed over low heat until
• frosting reaches 160°, about 8-10 minutes. Pour into a large
• bowl; add vanilla. Beat on high speed until frosting forms stiff
• peaks, about 7 minutes.
• Pipe or spread over top and sides of cake. If desired, garnish with
• chocolate curls. Yield: 16 servings.