Marcia was asked to fill some wedding sheet cakes with chocolate, carmel and strawberry. As we talked about how to do it, I suggested she make it kinda like a mousse, light and fluffy by using whipped cream. This is what she came up with.
Everyone loved it!!!
HOT FUDGE SAUCE/FILLING
converted into cake filling with the addition of whipped cream
2 cup sugar
6 T. cocoa
1/2 t. salt
1/2 cup flour
whisk together, add
1/2 cup butter
1 can evaporated milk
Boil over med heat, reduce heat and cook 5-8 mins, til thick like pudding.
Add 1 t vanilla
Blend til smooth. Chill. Whip 1 pint of whipping cream (no sugar or vanilla) and fold in when ready to spread on cake.
Carmel Filling
Same as above except, use brown sugar instead of white sugar; and omit the cocoa.
Strawberry Filling
Thaw 1 quart of strawberries and drained off the juice (you need about 2 cups,add water if needed). Mix the juice with 1/2 c. cornstarch and cook until thickened. Add about 1 c. sugar to the berries and pulse in food processor or blender. Then stir together the berries and thickening. Chill. Then whip 1 pint of whipping cream (no sugar or vanilla) and mix in when ready to spread on cake.
"I added enough real whip cream to each to be able to smooth easily. Yum Yum. Good to eat by themself too." Marcia McCormick
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