Paraguay Cream Filled Cookie Cake

Ingredients:

4 cups all-purpose flour

1 1/4 cups sugar

1/2 tablespoon baking powder

1 dash salt

1 teaspoon grated lemon peel

1/4 cup butter or margarine, softened

1 egg, beaten

1 teaspoon lemon juice

1/2 cup milk

Chocolate Cream Filling:

3 tablespoons cornstarch

1/3 cup sugar

3 tablespoons cocoa powder

2 egg yolk, lightly beaten

2 cups milk

1 teaspoon vanilla extract

Caramel Sauce:

1 cup brown sugar

1 cup granulated sugar

2/3 cup water

Oatmeal Topping:

2 tablespoons butter or margarine

1/3 cup sugar

1/3 cup oatmeal

Cooking Instructions:

For the Cake: Preheat oven to 400F. Sift together flour, sugar, baking powder, and salt. Mix in lemon peel. Add butter, mixing with fingers to a bread crumb consistency. Add egg, lemon juice, and milk, kneading well. Divide dough into five equal parts. Roll out each part into a circle about 10 inches in diameter. Place circles on greased cookie sheets and bake at 400�F for 6 to 8 minutes, until lightly browned. Let cool. Stack cake layers, spreading each layer with warm Chocolate Cream Filling. Pour Caramel Sauce over top and then sprinkle with Oatmeal Topping. Chill in refrigerator for at least 3 hours before serving. Store in refrigerator. Yield: 8 to 10 servings.

For the Chocolate Cream Filling: Combine cornstarch, sugar, cocoa powder, and egg yolks, mixing together well. Set aside. Heat milk over hot water. Gradually add cocoa mixture and continue to cook, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla.

For the Caramel Sauce: Combine sugars and water in a heavy saucepan and cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and let boil for 10 minutes without stirring. Let cool slightly.

For the Oatmeal Topping: Melt butter over medium heat. Add sugar and oatmeal and cook, stirring constantly, until mixture becomes lightly browned.

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