1 (18-ounce) package white cake mix
1/2 cup ARGO or KINGSFORDS Corn Starch
1/2 cup firmly packed light brown sugar
3 egg whites [reserve yolks for Custard Filling recipe]
1 cup water
1/2 cup HELLMANS or BEST FOODS Real Mayonnaise
1 cup finely chopped walnuts
Custard Filling (see recipe)
1 cup heavy cream, whipped*
Grease and flour two 9-inch round cake pans. In large bowl with mixer at medium speed, beat cake mix, corn starch, brown sugar, egg whites, water, mayonnaise, and walnuts, occasionally scraping bowl, for 3 minutes or until well mixed. Pour into pans. Bake at 375 degrees F. for 25 to 30 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Split each layer horizontally. Fill with Custard Filling. Frost with whipped cream. Refrigerate until ready to serve.
Makes 10 to 12 servings.
[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]
* Better yet, see recipe for "Stabilized Whipped Cream."
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