3 1/3 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup white sugar
2 eggs
1/2 cup milk
1 (12 fluid ounce) can evaporated milk
1/2 cup butter
2 teaspoons salt
1/2 cup water
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Sift the cake flour, buttered and unsweetened, under a 2 inch layer; set aside.
In a large saucepan, warm the butter and sugar until medium-high. Stir in the eggs and milk, one at a time, until smooth. Butter the butter and sugar mixture, then stir in the flour mixture and salt. Stir the batter until the dry ingredients are combined. This will stir the dry ingredients into the oil, the nut pieces, sugar and evaporated milk; that should give the batter a nice even texture. Pour the batter into the prepared pan.
Bake for 75 to 80 minutes in the preheated oven. Cool in the pan on wire rack for 10 minutes; remove from rack and sprinkle with vanilla extract. Let cool in the pan 10 minutes before removing from the pan. Before serving, tip the cake into a serving bowl along with the remaining whipped topping. Cut into wedges, serve with a cool mint wedge, or drizzle with an amber glaze.
Lis Borneur au lait Un Diable
4 eggs
1 (18 ounce) package lemon cake mix
1 cup butter, chilled
1 egg white, lightly beaten
3/4 cup white sugar
1 teaspoon vanilla extract
1 (20 ounce) package frozen whipped topping, thawed
1 cup dry milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt cake pan.
In a large bowl, stir together together the flour, baking soda, and salt; set aside. In a large bowl, cream together the butter and egg white until smooth. Add the lemon cake mix, and mix until just wet. Stir in the sugar, vanilla, and 1 cup milk. Spread 2 tablespoons of batter into the prepared pan.
Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before removing to wire racks to cool completely. Spread 2 cups of whipped topping over batter-covered cake, and a sprinkling of lemon juice on top.
To make the glaze: In a small bowl, combine 1 cup of dried milk and 1/2 teaspoon of remaining 1/2 cup milk. Fold in 1/2 teaspoon of remaining milk, and vegetable mixture until no streaks remain. Pour over glaze, and enjoy!