Washington Cream Pie
1-1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup water
1 cup sugar
2 tablespoons cornstarch
2 cups milk
2 eggs, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
Preheat oven to 375 degrees F. In a mixing bowl, beat eggs on
high for 3 minutes; gradually add sugar. Combine flour and baking
powder and stir into the egg mixture alternatively with water. Beat on low
for one minute. Pour into a greased 9-inch square baking pan.
Bake at 375 degrees for 25-30 minutes or until the cake tests done.
Cool. Split the cake into two layers with a thread.
For the filling, combine the sugar and cornstarch in a saucepan; stir
in milk. Bring to a boil and cook for two minutes. Stir in a
small amount of the hot liquid into eggs and mix well. Return all to
pan. Cook and stir for one minute or until thick. Remove from
the heat and cool slightly. Add the butter and vanilla and cool
completely. Spread the filling between the cake layers. Cut
into squares and top with pie filling and whipped cream. Yield: 9
This cake can be made in a 9-inch round cake pan as well.
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