Butterflyer Recipe

Ingredients

1 (8 ounce) package cream cheese

1 cup milk

1 cup butter

1 (3 ounce) package instant chocolate pudding mix

2 (8 ounce) packages cream cheese, softened

Directions

In a medium bowl, beat cream cheese until creamy. Mix in milk and butter.

Spread cream cheese mixture evenly on top of whole cake. Chill for several hours.

Preheat oven to 350 degrees F (175 degrees C). Bake cake in the preheated oven or about 30 minutes in the microwave. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until cake springs back when touched lightly, about 75 minutes. Cool completely. Frost on ten icing sheets.

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Comments

Cara writes:

⭐ ⭐ ⭐ ⭐

It does not follow throughout the recipe. First time I've ever seen a Japanese candy cookie recipe. I would have intended to make these into flash cookies but they're SO tiny. Most Japanese candy cookies are about 1/2 inch across. This is justifiable because Japanese dressings are not baked in wheat flour.

FoodLovor11 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really like this basic recipe! I used sweet potatoes and lentils and it turned out great. More than a dozen years ago, my father would have given this recipe to me for Christmas. I may try it again someday.