Latiya (Cinnamon Custard Cake)

Latiya (Cinnamon Custard Cake): Submitted by: Francine M. Davis | Date Added: 21 Jul 2010 Ingredients:

Pound Cake (Makes two 9x13 cake pans):

1 box Pillsbury or Duncan Hines Yellow Cake Mix
1 small box of Jello Instant Pudding (Vanilla, French Vanilla or Coconut Creme)
1 cup canola or vegetable oil
1 cup whole milk
4 eggs, well beaten
2 teaspoons vanilla
Cooking spray, such as Pam or Crisco

Custard Topping (Enough to coat two 9x13 cakes)

1 can Carnation Evaporated milk
1 1/3 cup water
6 tablespoons sugar
6 heaping tablespoons cornstarch
1/2 cup water
2 eggs
2 teaspoons vanilla
4 tablespoons butter (1/2 stick)
Cinnamon

Cooking Instructions:

Pound Cake Instructions:

Preheat oven to 350 degrees. Spray cake pans (can use two 9x13 foil pans) with cooking spray all along the sides and bottom of cake pan. Set aside.

In a large bowl, combine dry ingredients first and stir with a whisk. In another small bowl, beat eggs with vanilla and add to dry ingredients. Mix all ingredients well just to combine or until smooth and creamy. Using a large ladle, divide batter evenly into prepared pans (eg. 1-2 ladle scoop(s) in one pan and 1-2 ladle scoop(s) in the other) until all batter has been divided evenly. Using a rubber spatula or the back of a wooden spoon, spread batter evenly throughout the cake pans. (Batter will rise almost halfway up during the baking process). Bake for 25-30 minutes until golden brown and sides pull away from pan. Let cool completely.

Custard Topping Instructions:

Once cakes have cooled completely, prepare your topping ingredients. In a small bowl, slightly beat eggs with vanilla and set aside. In a small saucer, have butter slices ready (wrapper removed) and set aside.

In a microwave safe bowl (Pyrex or heavy-duty plastic), combine milk, water and sugar and stir. Microwave milk mixture just until it starts to boil (3-5 min. or longer depending on your microwave). Remove from microwave.

Combine and mix the water and cornstarch and add to the hot milk mixture. Whisk custard mixture until it thickens. Gradually add beaten eggs (3 increments) whisking vigorously after each increment. Then add butter slices melting one at a time.

Using a large ladle, divide and spread custard topping evenly over the cooled cakes (eg. 1-2 ladle scoop(s) onto one cake and 1-2 ladle scoop(s) on the other) until all the topping has been divided. You may have to tilt cake(s) to distribute topping evenly. Sprinkle with cinnamon.