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Ruehrkuchen (Stirred Cake)

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      Title: RUEHRKUCHEN (STIRRED CAKE)
 Categories: Cakes, German
      Yield: 6 Servings
 
    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
 
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