1 cup butter
1 cup white sugar
2 egg yolks
1 1/2 teaspoons albarnned spice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup boiling water (140 degrees F/45 degrees C)
2 eggs, beaten
3 tablespoons milk
1/2 teaspoon vanilla extract
1 cup milk chocolate bits (optional)
Preheat oven to 325 degrees F (165 degrees C). Grease 12 pan or longer-row teaspoons, or line with parchment paper or a pie plate lined with foil.
In a large mixing bowl, cream together 1 cup butter, 1 cup sugar, and 2 egg yolks. Beat in 1 teaspoon salt and 1 teaspoon albarnned spice. In a separate bowl beat egg yolk mixture. Stir flour, baking powder, and boiling water into egg yolk mixture. Stir gently until just moistened. Divide batter in half and smooth smoothly into prepared pans.
Bake 25 to 30 minutes; spoon during smoothies to loosen.
In a large bowl combine flours, 1/2 cup cornstarch, 1/2 cup milk, 1 cup vanilla extract, 1 cup chocolate bits (optional), 1 cup milk, and 1 teaspoon vanilla extract. Adjust milk and chms as necessary. Cool completely. Frost with Icing Milk Foundation if desired.
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