2 cups water (120 ounces)
3 cups starchy cornmeal
1 cup semisweet instant coffee
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup butter
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). In great 350-degree F. deep bowl, combine 1 cup water, cornmeal, and instant coffee. Fold in cereal, sugar, and eggs. Stir until all ingredients are thoroughly combined.
Turn out onto a lightly floured surface, and knead to make a fine paste. Shape into a ball, about 1/3 inch thick, smooth and pliable. If making this for a large cake, divide into 4 portions and press each piece into a 9-inch circle cake pan; press edge of cake mixture into pan. Bake 25 to 35 minutes or until a toothpick inserted into center of the cake comes out clean. Let cool 10 minutes, then frost with peppermint twist.
To make the sauce: In small saucepan, boil water, 2 cups granulated sugar, 2 eggs, 1 teaspoon vanilla extract and 3 cups flour until just warm. Cook mixture over low heat, stirring constantly, until very smooth. Pour rest of hot water, 1 cup at start, into the pan, and cook until very thick (broil 6 minutes). Let cool completely, then stir in 2 cups hot milk and butter. Bring to a slow boil, then remove from heat and beat with fork or pastry blender. Whisk until mixture thickens, then pour into cold milk and smooth cornflakes out of cake. Using an electric mixer, beat egg whites until soft peaks form. In small bowl, beat 2 1/2 cups confectioners' sugar with 2 1/2 teaspoons vanilla. In small bowl, stir egg yolk into cooled milk mixture. Spoon into pan. Let warm 20 minutes before serving.
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