|Lark's Country Heart|
Prepare cake as directed on box.
- FOR THE CREAM FILLING:
- 2/3 C. Sugar
- 1-½ TBSP Cornstarch
- 1 C. Milk
- 1 C. Half-and-half
- 1 TBSP. Vanilla
- 3 whole Egg Yolks, Beaten
- 1 TBSP Butter
Add milk, half-and-half whisking until blended. Stir in vanilla.
Heat over medium heat, (stirring often) until it comes to a rolling boil. Continue to cook for 2 to 3 minutes, until it starts to thicken.
Remove from heat, pour in about a cup of filling to the beaten eggs. Whisk quickly until combined. Pour egg mixture into pan and return to medium heat, continue to stir often, scraping all edges of the pan. Return to a boil and cook 2 more minutes (stirring constantly).
Remove from heat and in butter. Chill for about an hour.
When Cake has cooled, remove from pans and place in freezer. It will be a ton easier to cut the cake and not have crumbs or worry about it falling to pieces when you cut in half.
Now you begin layering. Cake, 1/2 frosting, 1/2 Cream. then repeat, topping off with frosting.