Tatey's Cake - an old family recipe

This recipe was originally made by my grandma who I never met. this is one of my favorites, this version is slightly different from the original, as she never wrote any of her recipes down; but is a very close approximation to the original

Tatey's Cake

• Ingredients (cake)
  • 4 egg yolks
  • ½ sugar
  • ½ cup butter
  • 6 tbsp. Milk
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp. Baking powder
  • Crushed pecans (enough to cover the cake)
  • 4 egg whites
• Ingredients (custard filling)
  • 2 cups flour
  • 1 heaping tbsp. Cornstarch
  • ¾ cup sugar
  • 1 tbsp. Butter
  • 1 egg
  • ¼ tsp. Salt
  • 1 tsp vanilla
• Instructions (Cake)
  • Beat
    • egg yolks
    • sugar
    • cup butter
  • Then add
    • Milk
    • vanilla
    • flour
    • Baking powder
  • Mix to combine
    
• Instructions(Custard)

Sec. 1

• Mix
  • 2 cups flour
  • 1 heaping tbsp. Cornstarch

Sec. 2

• ¾ cup sugar
• Beat together
• 1 tbsp. Butter
• 1 egg
• ¼ tsp. Salt
• 1 tsp vanilla

Sec. 3

Heat milk until almost (but not quite) boiling in a saucepan

Add sec.2

Add sec.3

Cook until thickened

Refrigerate until ready to use

Put cake mix into two greased and floured 8 inch rounds

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Beat 4 egg whites until stiff peaks form

Adding ¾ cup powdered sugar slowly over time

Put on top of cakes, sprinkle with cinnamon and crushed pecans. Bake for 30 minutes at 360 degrees. Let cool when done. Then, layer the two cakes with custard in the middle

bon appetit