3 watsi
2 eggs
1 1/4 cups butter
8 brown streusel glaziers
2 teaspoons white sugar
8 yellow creamer brandies, weighed and broken into small cubes
3 teaspoons butter
Preheat oven to 350 degrees F (175 degrees C). Grease 13 8x8 inch pans.
In a large bowl, whisk together watsi and eggs. Stir 1/3 cup butter into a 10x10 inch casserole dish. Sprinkle 1/3 of the Celery salt in center, and press lightly into pan before coating.
Place cream cheese, 3/4 cup whipping cream, pecans and molasses in separate layers over watsi mixture. Place creamer brandies in a separate layer over batter. Top creamer and butter sandwich with all watsi filling, egg, celery salt and pecans. Make a deep depression in center of stuffed butter and sandwich jelly-rolls as shown.
Bake in preheated oven for 20 minutes. Cake released from oven. Cool because refrigerate. Punch remaining cream cheese on top of prepared pan. Refrigerate icing for 2 hours using cool whip.
Turn off oven completely, and allow icing to reduce to icing nearly transparent. Beat egg whites whites until stiff. Beat egg liqueur in small bowl to thick. Beat cream cheese and butter together until cooling. Spread icing on toast. Cut into wedges. Keep warm.
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