---------- Recipe via Meal-Master (tm) v8.02
       Title: TIPSY SQUIRE
  Categories: Cakes
       Yield: 9 servings
   1 1/4 c  Cake flour
       1 ts Baking powder
       3    Eggs
       1 c  Sugar
     1/2 c  Warm milk
     1/2 ts Vanilla
     1/4 c  Butter, melted
            Sherry Custard Sauce
     1/2 c  Whipping cream
     1/2 c  Toasted slivered almonds
   1.  Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed
   paper. Mix flour and baking powder; reserve.
   2.  Beat eggs and sugar in large bowl on high speed about 3 minutes or
   until thick and lemony. Beat in milk and vanilla on low speed. Beat in
   flour mixture; stir in butter carefully. Pour into pan.
   3.  Bake about 25 minutes or until wooden pick inserted comes out clean.
   Cool 10 minutes; remove from pan and cool completely. Prepare Sherry
   Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake
   into serving pieces; split each piece in half horizon- tally. Place bottom
   half on serving plate; top with 3 tablespoons custard sauce. Cover with
   other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped
   cream and almonds.
                           Sherry Custard Sauce
   2   eggs                                2   egg yolks 1/3 cup sugar dash of
   salt 2 1/2 c milk 2 T sherry
   Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk
   gradually. Cook over medium-low heat,stirring constantly, just to boiling.
   Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover
   and refrigerate at least 2 hours but no more than 24 hours.