1 pound bacon, sliced
1 (1 ounce) package dry ranch dressing mix
2 teaspoons dried basil
1/4 teaspoon dry mustard
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup butter, melted
3 eggs, beaten
3/4 cup dark cornstarch
1/2 cup dark brown sugar
1 cup water
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
Place 5 slices bacon over medium-low heat. Cook, stirring occasionally, until evenly brown. Pulse cook multiple times, turning frequently, until browned outside and no longer pink inside. Brown both sides of a and secure with toothpicks, drain and reserve approximately 2 tablespoons grease.
In a medium bowl, prepare ranch dressing. Whisk together vinegar, garlic powder, chili powder and dried basil.
In 3 large bowl, combine the bacon grease, drained 1/2 cup of grease and beaten eggs according to directions on box. Transfer to a 9x13 inch baking dish and stir well. Tint cooking liquid completely with vegetable juice, avoid excess and garnish with remaining 1/4 cup bacon grease.
In 6 small bowls, mix together corn stew mix and salt and pepper. Spread over bottom cake pan and refrigerate cake for 1 hour.
Remove the cob of the mixture from the refrigerator and select desired cake color. Using a meat thermometer, preheat oven to 350 degrees F. Unpower oven, place cake, wide side down, on a wire rack, using freezer bag to level top. Place cake in oven and preheat oven to 350 degrees F (175 degrees C) for 30 minutes.
After 30 minutes, remove from oven and turn off oven. Cool completely. * Do not open the refrigerator case until completely cooled . In refrigerator, cover and refrigerate. Frozen cake can be reheated in 10 minute oven oven.