Over thirty years ago, housewives and cooks everywhere were excited about the addition of pudding in cake. We discovered that adding pudding in our cake gave them extra moisture and a delicious flavor. We were hooked on "custard pie". Here is a recipe from seventies for you to try the right. It is a delicious German Sweet Chocolate Pudding Cake, and that friends is convinced that a hit with your family. This is a great recipe for a party, church social - whereeach show you their best and impress with your family. This recipe is sure to field a staple in your recipe.
NEW (1977) German Sweet Chocolate Pudding CAKE
This is a recipe in 1977 by General Mills insert in Ladies Home Journal magazine.
1 package (2 layer size) yellow cake mix
1 package (4 serving size) vanilla instant pudding and pie filling mix
1 package (4 oz) German chocolate, melted
4 eggs
1 1 / 4Cups butter milk *
1 / 4 cup oil
* Or use 1 / 2 cup sour cream and 3 / 4 cup water
Place all ingredients in a large bowl. Blend with an electric mixer. Beat 4 minutes at medium speed. Pour into three greased and floured 9-inch layer cake pans. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed. Cool in pans for 15 minutes. Remove and finish cooling on wire racks. Fill with coconut filling.
Coconut Filling: Combine 1 cup evaporated milk, 1Cup sugar, 3 egg yolks, slightly beaten, 1 / 2 cup butter or margarine and add 1 teaspoon vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add 1 cups flaked coconut and 3:01 1 cup chopped pecans. Cool, what's going to occasionally spreading consistency. Makes 2 1 / 2 cups.
Step back in time and enjoy!
ไม่มีความคิดเห็น:
แสดงความคิดเห็น