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| 1 1/4 Tasse | Pillsbury's Best All Purpose Flour*, sifted |
| 1/2 Tasse | Chocolate malted milk powder |
| 1/2 Teelöffel | baking powder double-acting |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | butter |
| 2 Esslöffel | sugar |
| 8 x ca. 30 g | cream cheese |
| 1 Tasse | Creamed small curd cottage cheese |
| 3/4 Tasse | sugar |
| 2 | eggs unbeaten |
| 1 Teelöffel | lemon rind grated |
| 2 1/2 Esslöffel | lemon juice |
| 1 Teelöffel | French's Vanilla |
| 1/4 Tasse | Pillsbury's Best All Purpose Flour*, sifted |
| 2 Tasse | milk |
| 1 Teelöffel | Chocolate malted milk powder |
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Bake at 350 degrees for 15 to 20 minutes then for 35 to 40 minutes. Serves 9 to 12. Sift together 1 1/4 cups flour, chocolate malted milk powder, baking powder, and salt. Cream together butter and 2 tablespoons sugar. Blend in the dry ingredients. Press into bottom of 9 x 9 x 2 inch pan, greased on the bottom. Bake in moderate oven (350 degrees) 20 minutes. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. Supreme Filling: Cream cream cheese and cottage cheese. Gradually add 3/4 cup sugar, creaming well. Add 2 eggs, lemon rind, lemon juice, vanilla and blend well. Stir in 1/4 cup flour . Add 2 cups milk, mixing until smooth. Pour over partially baked crust. Sprinkle with chocolate malted milk powder. Bake in moderate oven (350 degrees) 35 to 40 minutes until knife inserted halfway between center and edge of filling comes out clean. Chill at least 4 hours.
Contest by Mrs. Dorothy Miller, Philadelphia, Pennsylvania. Adapted by Ann Pillsbury."
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