Hawaiian Chantilly Cake

Hawaiian Chantilly Cake

 2- 8inch chocolate chiffon cake

for the frosting: 

1-1/2 cup evaporated milk
1-1/2 cup white sugar
5 egg yolks, beaten
3/4 cup butter
1-1/2 teaspoon vanilla extract

Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water.







Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping.
Remove from heat.






Cool, stirring occasionally, until thick enough to spread.
Makes enough to frost a 9- by-13-inch cake or two 8-inch layers.

its best if you chill it for several hours before cutting!!

My cake was uneven so the filling was not in the center but it was still yummy!







Almost forgot the cake recipe! its the same chocolate chiffon cake as the Dobash cake! (Check the Sweets for Friday archive) If you want more chocolaty cake you can use your own chocolate chiffon cake.   Do use a chiffon cake! if not it won't be a real Hawaiian Chantilly cake!