Vintage Recipes

It was in the plan to take pictures of the Washington Cream Pie when it was cut today. I even took the camera. But, the camera was inside and we were outside (long story), so it didn't happen.

There might be a sniff of it left, but that's about all. It disappeared very, very quickly - in part, I think, because the cake was cold and we were outside and hot.

Next time, I'll make. sure. the custard is really thick the first time I cook it and really cold before I layer it in the cake. I'll use more raspberry jam, too, because the jam soaks into the cake while it sits. Letting the cake sit in the ice box overnight helps the flavor, I think, because the jam and custard have time to smooge (yes, it's a word! I made it up!) into the cake and make it even moister than it started out. The chocolate icing helps hold the cake together and keeps the custard from oozing out. :)

Long story short, if you have the time, it's worth the effort to make all the parts from scratch because it's yummy good. Using a cake mix and a box of pudding would still taste good, though. Take it to a pitch-in, or you'll eat it all yourself and it's a big rich cake.

If I could do a linky to the recipe, I would; html and I are not best friends. I posted it Wednesday or Thursday.