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Cream Filling

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“An awesome filling from a TOH recipe for "Cream Cake Dessert" by Peggy Stott. The cake wasn't anything special, but the cream is incredible! She suggests filling a yellow cake with it for a potluck, instead of icing it. Cooking time includes cooling.”
READY IN:
28mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
  2. Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
  3. Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.

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