Parisian Sophisticates/1953 Winner

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Title: PARISIAN SOPHISTICATES/1953 WINNER
Categories: Cakes
Yield: 1 Servings

2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c Butter
1 c Sugar
2 lg Eggs; beaten
2/3 c Buttermilk; or sour milk
1 ts Almond extract
1 ts Vanilla extract
Truffle filling:
6 tb Sugar
2 Baking chocolate; 2 oz
3 Eggs
1 ts Vanilla extract

A senior winner in the 1953 Pillsbury Bakeoff Sift together the flour,
baking powder, soda and salt. Cream together the eggs, butter and sugar
until very creamy and light. Add buttermilk or sour milk, almond and
vanilla extracts. Add flour mixture and beat until very smooth, by hand or
electric mixer. Divide batter into small muffin cups that have been well
greased, or use paper liners. Bake in preheated 375 degree oven for 20-25
minutes. Remove from pans and cool. Cut a cone from center of cupcakes and
fill with truffle filling. Crumble the cone you removed from cupcakes and
toast until broiler until golden brown. Sprinkle over filling in
cupcakes. Truffle Filling: Heat 3 tablespoons sugar and 2 squares chocolate
until melted; cool Add 3 egg yolks, one at a time, beating thoroughly after
each. Blend in 1 teaspoon vanilla. Beat 3 egg whites until soft peaks
form. Add 3 tablespoons sugar gradually and beat until stiff peaks form.
Fold in cooled chocolate mixture. Pat Dwigans

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