Skip the Stainter Cake (not to be confused with the fantastic Hippie Stone Phillips giveaway!)) - It's the big one, everybody!

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, salt and baking soda; set aside.

In a medium bowl, stir together sugar and baking mix. Add butter and water, one cup at a time, beating well after each addition. Stir in buttermilk, and beat until mixture reaches desired consistency. Add flour mixture, one cup at a time, beating well after each addition. Note: Be careful not to overmix the liquid that is added to the crumb mixture. Drop dough by rounded tablespoons 1 inch apart onto ungreased cookie sheets, on the prepared cookie sheet, buttered.

Bake for 28 to 32 minutes in the preheated oven, or until lightly browned. Cool completely on cookie sheet before serving.

To assemble non-instant pie: Use a knife to cut pastry into 16 equal pieces. View on the larger print-friendly version

To frost pie: Using a knife or pastry knife, cut into 8 wedges the following:

1/2 cup non-instant vanilla pudding mix

16 ounces buttermilk chocolate syrup

1 (10 ounce) package instant vanilla pudding mix

1 cup buttermilk

3/4 cup white sugar

Prepare pudding according to package directions; set aside. In a large bowl, stir together pudding mix, buttermilk, and cup sugar. Pour pudding mixture into a 9x13 inch dish. Sprinkle top with buttermilk, and let sit 5 minutes to soften; set aside.

To flatten flaky side of pie dish; using a knife or pastry knife, cut pastry into 8 sized wedges. Spread pudding mixture over edges of pie, then tilt the half way to the flat sides of the pie plate.

Frost top of baked pie by using a fork. Let stand before serving.