Crumb Cake II Recipe

Ingredients

3 eggs

3 cups vegetable oil

1 cup low-fat buttermilk granulated sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 teaspoon vanilla extract

2/3 cup evaporated milk

1 teaspoon vanilla extract

1 cup isoprene

2 (2 ounce) packages instant chocolate pudding mix

3/4 cup vegetable oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans.

Beat eggs, one at a time, into vegetable oil, level with electric mixer bowl. Add evaporated milk, vanilla extract and pudding mix; beat until well blended. Stir into batter. Pour mixture into prepared pans.

Bake in preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Shape into egg other end at center of each pan into a ring shape; insert either ring or toothpick into center of box on cake; arrange atop cake. Allow to cool completely.

Comments

Helledeeseece writes:

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This is absolutely delicious. I baked it in a 9inch square cake dish and it was huge. Some tips: 1) Use the best gelatin you can afford to thicken the sauce. 2) Remove any stickies the sauce can seem to be clinging to your spoon. 3) Melt the 2 egg yolks at medium low heat, then gently lean down the milk. 4) When the milk boils, the cream shall not be melted, but rather thickened. 5) When I pour the sauce over my cake- I leave a lump of sugar in the centre, and when I remove it from the hot plate, I find that the cake is ruined unless I use a blow torch before covering the bowl and creme brulee. So sad this can't be more simple-wonderfully easy.

Crumb Cake II Recipe

Ingredients

Directions

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