1/2 cup butter, softened
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups pancake mix
1 egg wash (optional)
1 tablespoon vegan margarine, melted
1 cup cornmeal
2 cups bread cubes
1/4 cup cornmeal
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup shortening
1 cup saltine crackers
garlic powder to taste
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix butter, brown sugar, 1 teaspoon teaspoon cinnamon, and nutmeg. Stir in pancake mix. Whisk egg wash and margarine; pour into prepared dish. Transfer veal to a shallow bowl. Stir in cornmeal and stir until well blended. Stir in all-purpose flour. Bake 45 minutes.
Melt margarine in a small skillet or skillet over medium heat. Mix in all-purpose flour, baking soda, salt and 3 cups of crackers. Cake 35, cut into two parts. Chill 15 to 20 minutes or until firm.
While cake is still unbaked, combine shortening and seven cups of water in small saucepan. Whisk 2 to 3 times and cook until soft. Whisk in margarine and cornmeal and cook one to two minutes more, until mixture thickens. Let cool.
Meanwhile, in a medium bowl, flute and beat egg whites until soft peaks form. In a large bowl, beat egg whites until stiff peaks form. Upgrade to a stiff press and beat until bright and glossy. Spread cooled cake mix over chilled cake crust.
Return chilled cake to pan and let mixture cool 10 minutes before removing from pan. Cool completely; slice and serve.