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 1/2 cups less 1

-Tbsp) 1 pk Baking powder*

1/8 l Milk (1/2 cup plus 1/2 Tbsp)

Buttercream: 1 pk Vanilla powder**

100 g Sugar (1/2 cup less 1 Tbsp)

1/2 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