The theme for today is 'recipes with as as many steps as ingredients.' This section (cakes_cookies_candies) hasn't been getting as much attention as the others, probably because it's near the end of the book. So I decided to make a cake.
The first ingredient is a yellow cake mix. The first step is "Bake cake according to pkg. directions, using 9x13 pan." Oh. I thought this was going to be one of those mix everything together and bake recipes, but I guess not. Fortunately, I had the eggs and oil the mix called for. While the yellow cake was baking for 40 minutes, I read the rest of the recipe and decided I may as well make Lasagna, too.
"Meanwhile, in a medium saucepan combine pineapple with its juice (1 20-oz can crushed pineapple) and sugar (3/4 cup), stirring occasionally, until thick and syrupy, about 20 minutes." It wasn't particularly thick, but I didn't worry too much about that, since I knew what came next.
"When cake is done, remove from oven and pierce top with a fork at one-inch intervals. Pour on pineapple mixture and spread evenly over cake." The cake was done, and there sure wasn't much room on top for all the things I knew were going to be eventually put on it. That was a concern. But it was much shorter on one side for some reason, so that would buy me some extra space. I pierced the heck out of the cake with a fork and put the pineapple on. So far, so good.
"Cool complely." I'm glad I have a meat sauce started to work on in the meantime.
"In medium bowl, combine pudding mix (2 pkg instant vanilla pudding) with milk (3 cups); blend until thick. Spread over cake." I started slow and then increased the speed. It bubbled, maybe got frothy, but it wasn't any thicker than when I started. I tried to remember making pudding in junior high home ec, but all I could remember from that long ago is that cornstarch makes it thicken. I dug the pudding box out of the recycle bin to see if it would give me a clue. Oops - it's a Cook & Serve mix. So I poured the contents of the bowl into a saucepan. The box said to bring it to a boil, stirring constantly. It then said it would thicken as it cooled. As I poured the hot pudding over the cake, I sure hoped it would. I'll grate some cheese before I go on to the next step.
"In medium bowl beat cream (1 cup) until soft peaks form. Add confectioners' sugar (1/4 cup) and vanilla (1t); continue beating until stiff. Spread over cake." As I added another layer, I see that the pudding thickened.
"Refrigerate 24 hours." WHAT! That's a long time to wait! But you know it's going to be good. I added the coconut now and put it in the refrigerator until tomorrow night.
"Before serving, sprinkle with coconut (3/4 cup flaked coconut, toasted)."
"Makes 16 servings, 420 calories each." Think about THAT for 24 hours.
The first ingredient is a yellow cake mix. The first step is "Bake cake according to pkg. directions, using 9x13 pan." Oh. I thought this was going to be one of those mix everything together and bake recipes, but I guess not. Fortunately, I had the eggs and oil the mix called for. While the yellow cake was baking for 40 minutes, I read the rest of the recipe and decided I may as well make Lasagna, too.
"Meanwhile, in a medium saucepan combine pineapple with its juice (1 20-oz can crushed pineapple) and sugar (3/4 cup), stirring occasionally, until thick and syrupy, about 20 minutes." It wasn't particularly thick, but I didn't worry too much about that, since I knew what came next.
"When cake is done, remove from oven and pierce top with a fork at one-inch intervals. Pour on pineapple mixture and spread evenly over cake." The cake was done, and there sure wasn't much room on top for all the things I knew were going to be eventually put on it. That was a concern. But it was much shorter on one side for some reason, so that would buy me some extra space. I pierced the heck out of the cake with a fork and put the pineapple on. So far, so good.
"Cool complely." I'm glad I have a meat sauce started to work on in the meantime.
"In medium bowl, combine pudding mix (2 pkg instant vanilla pudding) with milk (3 cups); blend until thick. Spread over cake." I started slow and then increased the speed. It bubbled, maybe got frothy, but it wasn't any thicker than when I started. I tried to remember making pudding in junior high home ec, but all I could remember from that long ago is that cornstarch makes it thicken. I dug the pudding box out of the recycle bin to see if it would give me a clue. Oops - it's a Cook & Serve mix. So I poured the contents of the bowl into a saucepan. The box said to bring it to a boil, stirring constantly. It then said it would thicken as it cooled. As I poured the hot pudding over the cake, I sure hoped it would. I'll grate some cheese before I go on to the next step.
"In medium bowl beat cream (1 cup) until soft peaks form. Add confectioners' sugar (1/4 cup) and vanilla (1t); continue beating until stiff. Spread over cake." As I added another layer, I see that the pudding thickened.
"Refrigerate 24 hours." WHAT! That's a long time to wait! But you know it's going to be good. I added the coconut now and put it in the refrigerator until tomorrow night.
"Before serving, sprinkle with coconut (3/4 cup flaked coconut, toasted)."
"Makes 16 servings, 420 calories each." Think about THAT for 24 hours.
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