CUSTARD CAKE

Ingredients

1 ½ cup water                            ½ cup sugar

8 egg yolks                                 1 1/3 cup condensed milk (14 oz. can)

1 1/3 cup water                        1 tsp. vanilla extract

1 pkg. cake flour                      7 egg yolks

½ cup salad oil                         ¾ cup water

1 cup egg  whites

Pre-heat oven.

Caramelize sugar and water.

Pour caramelized sugar sugar into a 13 x 9 x 2-inch rectangular pan.

Set aside.

Mix together egg yolks, condensed milk, watter and vanilla.

Beat until well blended.

Sieve into prpared pan.

Set pan with custard in a bigger pan with water and bake in pre-heated oven for

      20-25 min, or until custard is firm.

Remove pan from oven.

Reduce temperature to 325F.

Prepare chiffon cake mix as directed on the package.

Pour over set custart and bake for 50-55 minutes, or until cake taster comes out clean.

Cool cake before removing from pan.