I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, November 27, 2020

Pudding Cake

This yummy recipe was given to me by my friend Gloria. I changed a few things, keeping everything homemade. To let all the stages scare you off. You can take the time to do it all from scratch or buy a lot of the stuff already made.



PUDDING CAKE 
(serves 12)

Pudding Ingredients:
*2 cups whole milk
*1/2 cup white sugar
*3 tablespoons cornstarch
*1/4 teaspoon salt
*1 1/2 teaspoons pure vanilla extract
*1 tablespoon butter
(or use 3 ounce package of jello pudding, 'cook not instant'
Sponge Cake Ingredients:
*6 eggs
*1 cup white sugar
*1/4 cup water
*Juice squeezed from one orange
*1 teaspoon orange zest
*1 cup cake flour
*1/2 teaspoon cream of tarter
*1/4 teaspoon salt
(or buy a sponge or angel food cake)

Whipped Cream Ingredients:
*1 cup heavy cream
*1 cup heavy cream
*3 teaspoons pure vanilla
*3 tablespoons powdered sugar
(or buy cool whip)

Extra Ingredients:
*1 (8 ounce) package cream cheese, softened
*3 cups of fresh fruit
(I used 1 cup of each blueberries, strawberries, & raspberries)

Pudding Directions: 

~In a medium saucepan over medium heat.

~Heat milk until bubbles from at edges.

~In a small bowl, combine sugar, cornstarch and salt.

~Pour into hot milk, a little at a time, stirring to dissolve.

~Continue to cook and stir with a metal whisk until mixture thickens enough to stick to whisk (or back of a metal spoon).

~Do not let it boil.

~Remove from heat, stir in the vanilla and butter.

~Pour into a medium bowl and chill.


Sponge Cake Directions:

~Separate the eggs.

~In a large mixing bowl, beat egg yolks until very thick and lemon yellow color.

~Beat in sugar gradually.

~Add water, lemon extract, and lemon rind.

~Beat in flour

~In another bowl, beat egg whites until frothy.

~Add cream of tarter and salt.

~Beat mixture until whites are stiff, but not dry.

~Fold this whipped mixture into yolk mixture.

~Pour batter into an ungreased 9X13 inch pan.

~Bake at 325 degrees for 30-40, or until done.


Whipped cream directions:

~In a large bowl, whip heavy cream until stiff peaks are just about to form.

~Beat in vanilla and sugar until peaks form.

~Do not overbeat.

Dessert Directions:

~Cream the cream cheese by beating until fluffy.

~Add 1 cup of whipped topping.

~Beat again.

~Add cooled pudding.

~Mix with whipped cream until smooth.

~Prepare clear trifle bowl by cutting cake into 1/2 inch slices.

~Line the bottom of the bowl with cake.

~Add 1/2 of the fruit.

~Pour pudding/cheese mixture into the bowl over cake.

~Cool in refrigerator for one hour.

~Cover pudding/cheese mixture with remaining whipped cream.

~Garnish top with remaining fruit.

~Chill again for 4 hours until set.

Variation:

Substitute Orange juice & zest for fresh squeezed lemon juice & lemon zest.

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