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1/2 cup softened butter 1 cup packed (!) dark brown sugar 3 large eggs 1 teaspoon pure vanilla extract 2/3 cup milk 1 cup cake flour 1 cup self-rising flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt 1 small box sugar free instant pudding mix (Vanilla or -- my favorite -White Chocolate) INGREDIENTS FOR CARAMEL FROSTING:
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1/2 cup butter 1 1/4 cup packed (!) dark brown sugar 1/3 cup heavy cream mixed with 1 teaspoon pure vanilla extract

2 cups (1 box) 10X sugar DIRECTIONS: *Grease and flour 2 9" cake pans. Preheat oven to 350 degrees F. *Mix 1/2 cup softened butter with 1 cup packed dark brown sugar with a mixer for at least 4 minutes. Sugar will disappear into the butter completely. Whip in the vanilla extract. *Add 3 eggs one at a time, mixing well after each addition. *Separately, sift together the cake flour, self-rising flour, baking powder and salt. Add the box of instant pudding mix and toss lightly with fork. *Add the dry ingredients alternately with the milk to the sugar-butter mixture. After the last addition, beat the batter for one additional minute. Then, pour the batter into the two pans. *Baking time: 30 minutes. Cool layers completely before frosting. *To make the caramel frosting: Melt the butter in a heavy saucepan and stir in the brown sugar. Turn up heat to medium and bring to a rolling boil. Reduce heat and cook for 2 minutes. Take off heat and allow to cool for 5 minutes. Add the heavy cream and vanilla & pour into mixing bowl. Beat with electric

mixer for 2-3 minutes. All rights reserved Sipseys Coconut Cream Pie • • • • • • • • • • 3 egg yolks 1/3 C sugar 1/4 tsp salt 2 1/2 T corn starch 1 T melted butter 2 Cups of Scalded milk 1 Cup of grated coconut 1 teaspoon of vanilla or rum 1/4 teaspoon of nutmeg 1 9-inch of pie shell. baked Howto makeit • • Beat egg yolks. adding a drop or two of extra cream as necessary. Frosting will be thick. Beat in sugar. . but spreadable. Search Web www.aBrighterCandle. Remove from refrigerator at least 3/4 hour before serving. Store leftovers (should there be any!) tightly wrapped or covered. add another drop or two of cream. If as you frost the cake the caramel frosting becomes too thick to spread. *Refrigerate uncovered frosted caramel cake for at least 3 hours before My favorite support resource for WAHM's: Copyright © 2006 Georgia Ana Larson. and butter gradually. cornstarch. salt. Add in 10X sugar a cup at a time and beat on medium speed after each addition.

degree oven. Cover with meringue and bake 15 to 20 minutes in 300. Add coconut. and cool.• • • • • Pour in milk and blend. . Add flavoring and nutmeg and pour into shell. stirring constantly until thick. Cook over boiling water.