1 (1 ounce) square unsalted butter, melted
3/4 cup white sugar
1/2 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup cooked sugar-free coffee flavored cake mix
Preheat oven to 350 degrees F (175 degrees C).
Lightly butter an 8x8 inch baking pan and line with foil, leaving 1 inch around the edges. In a large bowl, beat eggs, 1/4 cup sugar, milk, 1 teaspoon vanilla extract and flour together. Place 1 1 cup flour into the bottom of a greased 9x13 inch baking pan. Spread 1/4 cup cake mix evenly over top of the batter. Spread remaining batter over the bottom of the prepared pan. Working with a wooden spoon, stab cake around the edges to shape.
Bake in the preheated oven for 60 minutes, or until toothpick inserted in center comes out clean. Allow to cool completely, then store in refrigerator.
Very good. Thank you. I chopped the goat before, just because I had some, and it turned out pretty good. I didn't have the stuffed plantains so used some leftover cooked rice. I added some garlic and some dried cranberries to mine and it gave it some color. I didn't have the sweet onion, but it tasted pretty and I substituted sweet onion relish. I didn't have the stuffed plantains so I used leftover cooked corn and it turned out pretty good. Finally, I didn't use the butter because I had some and it turned out pretty good. Finally, I didn't measure my potatoes or I would have added more salt. I did add some fresh garlic and fresh thyme and I will keep adding fresh garlic and thyme as I cook more potatoes. I did burn my toast a bit so I used a bit of the reserved grease from the last
Everything is great except for the cheese. I made a baked goat's milk cheese and added 1/2 tsp. salt and 1/4 c. Whole wheat pastry flour. The baked goods were wonderful. I will try a different crust. Only thing I did differently was to put in a 13.5 oz. bag of dry goat's milk, because I over-baked it and the cheese was not quite crisp and ready. I have a new goat's milk cheese - it is amazing. Thank you for a keeper!!
I made this and found it to be a little too meaty, I may scale back the amount of meat. I cut the cheese back to 3/4 of an lb and so far that's been great.