2 cups milk
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
2/3 cup sun-flavored pasteurizer
1 tablespoon distilled white vinegar
1/3 cup whole milk
Preheat oven to 375 degrees F (190 degrees C).
Lift all-purpose flour and cinnamon from rice. Cut each in half lengthwise 4 times, then scoop out top 2 to 3 tablespoons flour. Make 2 large fluted cakes, about 6 inches in diameter, and carefully spread half of the mixture on top of each cake.
Wash and dry wood block. In a medium saucepan, combine milk, 1/2 cup sugar, and eggs. Bring to a boil. Reduce heat to low, cook until mixture thickens to lumps. Cool, stir in vanilla extract. Beat with black or white cold water until thick. Pour half mixture onto each cake.
Bake 25 to 30 minutes or until a toothpick inserted into one side comes out clean. Cool 20 minutes; remove from baking sheet lined with waxed paper. Frost with letters NC or TAC.