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Listed in: Desserts
2 cans evaporated milk
2 cans water
3/4 c. sugar
1/2 c. corn starch diluted in 1/2 cup water
2 tsp. vanilla extract
1 stick butter
Pound cake or yellow cake
Cinnamon
1. In a double boiler, add liquid ingredients, diluted corn starch, sugar and stir with a heavy wooden spoon.
2. Cook over medium-medium high heat until liquid is thick and rich (you can tell it's ready if the liquid looks like a pudding or when the pudding sticks to the back of your wooden spoon. carefully draw a line and if the line stays, turn off your stove. It's ready.)
3. Add the stick of butter, vanilla extract and continue stirring until the butter is melted through the pudding the vanilla is well mixed in.
4. Cut your pound cake or yellow cake (the Duncan Hines kind is the best in my opinion) and cut lengthwise about 1/4 inch thick.
5. Lay flat on a platter or serving dish.
6. Now here's my secret. Brush melted butter mixed with a little vanilla extract on top of the poundcake or yellow cake BEFORE covering the cake with the filling.
7. Use the freshest of cinnamon to sprinkle on top.
8. Cool at room temp for at least 2 hours to set before serving.
9. Refrigerate if you like it cold. Most prefer it at room temp.
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Why don't you make your sponge cake?
Left by: RB Hernandez (17 Jul 2011)
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Recipe Cloud Tags:- butter
- duncan
- platter
- vanilla
- vanilla
- before
- starch
- carefully
- covering
- lengthwise
- prefer
- through
- diluted
- sticks
- continue
- melted
- evaporated
- freshest
- pudding
- poundcake
- refrigerate
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