Recipe - Sting Of The Bee Cake

1 cup Butter (no substitutions)
2/3 cup Sugar
2 Eggs
3 cup Sifted flour
3 teaspoon Baking powder
1 teaspoon Salt
One half cup Milk
Topping:
One half cup Butter
1 Cupfinely chopped almonds
One half cup Sugar
2 tablespoon Milk
2 teaspoon Vanilla
Butter Cream Filling:
1 cup Butter
2 Egg yolks
2 cup Powdered sugar
2 teaspoon Vanilla
One half cup Raspberry jam

Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs,
one at a time; Beat until light and fluffy. Add sifted dry ingredients
alternately with milk. Spoon batter into a well greased 9" springform
pan.

Topping: Melt butter; blend in chopped almonds, sugar, milk, and
vanilla. Bring to a boil. Remove from heat and cool slightly. Spread
carefully over batter. Bake at 375 for 50 minutes. Remove from oven
and cool. Remove springform pan. Prepare filling.

Filling: Soften butter. Beat in egg yolks, powdered sugar, and
vanilla. Split cake horizontally into two layers. Spread bottom layer
with butter cream filling. Top with raspberry jam, letting some
drizzle down sides. Very carefully replace top layer of cake. Cut
into thin slices and serve.

Yes, it does have over a pound of butter. Yes, it is very rich. It is
also a most delicious cake, so do try it for special occasions.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip