Better than better-than-sex cake

Yield: 1 cake

Measure Ingredient
1 cup Unsalted Butter
2 tablespoons Sugar
3 \N Egg Yolks
½ cup Sugar
¼ cup Flour
8 ounces Cream Cheese, very soft
½ cup Sugar
1 teaspoon Vanilla Extract
1½ cup Cream
8 ounces Can Crushed Pineapple,
\N \N Drained
2 ounces Semi-Sweet Chocolate
2 tablespoons Unsalted Butter
2 cups Flour
2 cups Milk
2 teaspoons Vanilla Extract
2 tablespoons Unsalted Butter
1 teaspoon Lemon Juice
1 cup Cream
3 tablespoons Powdered Sugar
1 \N Jar Caramel or Chocolate
\N \N Sauce
1½ teaspoon Vanilla Extract







Butter a 9x13" baking pan. Set oven rack in center of oven and preheat to 350øF. Beat butter and sugar until fluffy. Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together. Press mixture on bottom of buttered pan and bake for 20 minutes or until golden. Cool completely. (If using a food processor, process until ingredients are a coarse mixture.

For pudding, beat egg yolks and set aside near stove. Whisk the sugar, flour and milk in amdeium saucepan until free of lumps. Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil. Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking really well. Continue to cook 1-2 minutes, stirring constantly, until thick.

Pour pudding into bowl and add vanilla nd butter, stirring until butter melts. If pudding has lumps, pour through a large, fine-mesh strainer. Chill, with plastic wrap pressed directly on surface of pudding, until ready to use.

Beat cream cheese, sugar, vanilla and lemon juice just to blend. In seperate bowl, whip 1 cup cream to medium-stiff peaks. Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese. Set aside.

Whip 1½ cups cream, sugar and vanilla to stiff peaks.

Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce. Spread pudding over pineapple; spread whipped cream evenly over pudding. Chill well.

To make glaze, melt chocolate and butter over low heat, stirring until smooth and completely melted. Remove from heat, stir in vanilla.

Drizzle in zigzags across cake's surface.

Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 or 315-785-8098

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