Recipe - Ruehrkuchen (Stirred Cake)

250 g Butter (1 cup plus 2 Tbsp)
250 g Sugar (1 cup plus 2 Tbsp)
Lemon
3 To 4 eggs
A bit of rum
Salt
500 g Flour (4 One half cups less 1
Tbsp)
1 pack Baking powder*
1/8 l Milk (One half cup plus One half Tbsp)
Buttercream:
1 pack Vanilla powder**
100 g Sugar (One half cup less 1 Tbsp)
One half l Milk (2 cups plus 2 Tbsp)

Cream the butter. Stir in pudding, a spoonful at a time. Cut cake twice
[horizontally]. Fill with the buttercream, and also spread buttercream on
top.

((*Note: Baking powder and for that matter, vanilla sugar is sold in
small packages in Germany. The average cake uses one package. K.B.))

((**Note: Probably a package of pudding mix, as the later instructions
refer to pudding. K.B.))

Source: Handwritten German recipe obtained by Pat Stockett
Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking
Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini