| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 1 | c | Flour |
| 1 | Stick marg/butter (1/4lb) | |
| 4 | Eggs | |
| 1/4 | ts | Salt |
| 1 | pt | Heavy cream or cool whip |
| 1 | pt | Milk |
| 2 | pk | Instant vanilla pudding (small ones) |
| 1 | pt | Cool whip |
| Chocolate syrup |
INSTRUCTIONS
CAKE BATTER FILLING TOPPING Heat water and butter and add salt. Bring to a boil. Add flour and remove from heat immediately. Add one egg at a time mixing thoroughly with a wooden spoon and a strong arm. Spread into a 9x13 inch greased pan. Bake at 400F for 30 minutes. Filling: Whip cream. Add milk and pudding. Beat until thick and creamy. Assembly: After cake has cooled add filling on top and smooth out with spatula. Add a layer of cool whip and drizzle with chocolate syrup. Notes: 1 pt = 2 1/2 cups = 1/2 L The cake batter for this recipe can also be used for Yorkshire Pudding. Posted to EAT-L Digest 20 October 96 Date: Sun, 20 Oct 96 03:41:25 +0000 From: Rod Grant <rodgrant@magi.com>
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