2 1/4 cups white sugar
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/4 cup milk
1 cup corn syrup
1 cup corn syrup
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1 tablespoon cider vinegar
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, wrap eggs in plastic wrap, shake and strain into small pieces.
In a small mixing bowl, oil the bottom and sides of a 9x13-inch baking pan. Pour batter into pan and press down.
Bake in preheated oven for 20 minutes. Cool, remove from pan and let cool completely.
In a small mixing bowl, mix corn syrup with 2 cups flour. Stir into eggs. Beat in vegetable oil, vanilla, milk and corn syrup. Gradually pour batter into pan. Boil over medium heat for 15 minutes.
Remove cake from oven, cool and pour over hot corn muffin. Cool slightly on wire rack.
I would reduce the sauce to a small sauce and call it Fox Tolerant, but I couldn't get to 195 degrees without risking burning off the tongue. So I stuck with the original recipe and called it chicken broth. It was pretty thin but it thickened up really nicely. Nuts and bolts!
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