Bonnie Butter Cake with Egyptian Filling

This is a rich and unusual filling. Very good with white layer cake or topping for devils food squares. You can use it as a filling and on top, as for this butter cake.

2/3 cup butter or margarine, softened
1 3/4 cups granulated sugar
2 eggs (1/3 to 1/2 cup)
1/2 teaspoons vanilla
3 cups cake flour or 2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk

Egyptian Filling (below)
1 cup chilled whipping cream
2 tablespoon confectioners' sugar

Heat oven to 350 F. Grease and flour 2 layer pans, 9 x 1/2 inches. In a large mixer bowl, mix the butter, granulated sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping the bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with the milk. Pour into the pans.

Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool.

Spread Egyptian Filling between the layers and on top of the cake. In a chilled bowl, beat the whipping cream and confectioners' sugar until stiff; spread on side of cake. Refrigerate cake until serving time.

EGYPTIAN FILLING:

2/3 cup light cream (20%)
2/3 cup sugar
2 egg yolks, slightly beaten
1/2 cup cut-up dates
1/2 teaspoon vanilla
1/2 cup chopped toasted almonds

Mix light cream, sugar, egg yolks and dates in a small saucepan. Cook over low heat, stirring constantly, until slightly thickened--5 to 6 minutes. Remove from heat and stir in vanilla and nuts. Cool.