| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
|
Box Pillsbury yellow cake |
|
|
Mix (the one that says |
|
|
"Pudding in the mix") |
| 1 |
|
Stick butter |
| 1 |
lb |
Confectioners sugar |
| 4 |
|
Eggs (you can cut this down |
|
|
To 3) |
| 1 |
ts |
Vanilla |
| 8 |
oz |
Package of cream cheese |
INSTRUCTIONS
Preheat oven to 350. Beat the egg slightly in a mixing bowl. Melt the
butter and pour it into the bowl. Add the cake mix and mix until the
dry lumps disappear. Spread this evenly in a 9x13x21/2" cake pan. The
mixture will be stiff - like playdough - and I find it easier to use
my bare hands for spreading it and patting it down.
For the next step you will need an electric mixer or blender. Soften
the cream cheese ( I use the microwave ) and whirl away in blender
(or mixer). Add the remaining eggs and vanilla. Continue mixing while
slowly adding the sugar. Mix until creamy (this can take several
minutes).
Pour this mixture into cake pan on top of the first mix and pop into
oven. The recipe says it takes 30-35 minutes but mine took 50
minutes. The center will sink and bubble, and the sides rise up.
Remove when the top is a light brown. Watch carefully so that it
doesn't get too brown. The cake will be very soft. Wait for it to
cool and harden before cutting into small squares and eating. If you
like you can sprinkle with a tablespoon of confectioners sugar or
pecans while it is still warm.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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