Apricot Chocolate Custard Cake
|Chocolate custard||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Apricot preserves||1 Pound|
|Chocolate sprinkles/Finely shaved chocolate||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄4 Cup (20 tbs), sifted|
Grease two 9 inch layer cake pans, line with waxed paper, and grease again.
Beat eggs until light.
Gradually beat in sugar, salt, and vanilla and continue to beat until batter is thick and takes some time to level out when beater is withdrawn.
Use an electric beater for this if possible.
Carefully fold in flour, 2 tablespoons at a time, mixing until blended after each addition.
Pour batter into cake pans and bake in a 350 degree oven for 25 minutes.
Cool and split layers.
Spread chocolate custard between the layers.
Spread top and sides of cake with apricot preserves and cover sides with chocolate sprinkles or finely shaved chocolate.
Chill in refrigerator until ready to serve.