1 cup butter
1/2 cup light brown sugar
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 cup chocolate syrup
1 teaspoon fresh lemon juice
3 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) square cake pans. Spread butter into the bottom and top of each cupcake.
In a heavy saucepan, melt the brown sugar and butter together over low heat. Stirring constantly, only when sugar has melted, over medium heat. Remove from heat and stir in sugar mixture. After about 5 minutes of stirring, pour the melted butter mixture over the top of the cakes. Chill until set before removing from pans.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until center of the cakes springs back when touched and tops of the cakes are golden brown. They can extend to 1 hour, if they are thin. Remove from pans, and sprinkle with candies or cereal.
After 1 hour, remove from pans and place onto serving platter. Remove covers and sprinkle with crushed pineapple. Remove from pans. Collect departing drifters. Refrigerate for 1 hour.
In a small saucepan, add 3 tablespoons lemon juice and 2 cups crushed pineapple pecans. Mix together before using with candies. Top with whipped cream, whipped cream - chopped pecans and apricots. Refrigerate for 1 hour before serving. Sprinkle remaining pineapple on top of cake.
It's my first time making it and I'm surprised how easy it is! It tasted different from the miso soup I get from eating out, perhaps because I used white miso paste. The taste was not very strong but still good. I understand now why Japanese drink miso soup for breakfast as it can be filling. I omitted the spring onions as I didn't have any at hand too. Thank you for sharing the recipe!
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