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Washington Cream Pie
September 08, 2011

"until cake tests done". I left it in that long and ended up with a really tough cake. Next time if it looks done, it is. And make the filling thicker than pudding or it's going to run all over the place. I think with those tweaks it's a keeper. It was a little time consuming but I suspect it will be worth it. Thinking about doing a fudge sauce instead of the cherries one day for a Boston Cream type, or even add chocolate to the cherries for a black forest!

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