1 Cup Sugar
1/2 Cup butter
4 Egg Yolks, well beaten
1 Cup hot thick cream
1/8 Teaspoon salt
Cream 1 cup sugar into 1/2 cup butter. Add well beaten yolks of 4 eggs. Stir into this 1 cup hot thick cream. Add pinch salt. Beat well.
Cook in double boiler until thick. Do not boil.
Add 1 jigger brandy, rum, wine, or other flavoring.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!