Categories: Cakes, German 
      Yield: 6 servings 
  
    250 g  Butter (1 cup plus 2 Tbsp)               -Tbsp) 
    250 g  Sugar (1 cup plus 2 Tbsp)           1 pk Baking powder* 
           Lemon                             1/8 l  Milk (1/2 cup plus 1/2 Tbsp) 
      3    To 4 eggs                                Buttercream: 
           A bit of rum                        1 pk Vanilla powder** 
           Salt                              100 g  Sugar (1/2 cup less 1 Tbsp) 
    500 g  Flour (4 1/2 cups less 1          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