Cornmeal Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, pudding mix, cornmeal and raisins. Make a well in the center of cornmeal and dish out the cornmeal onto to a 1/2 inch thick by rolling each piece onto a piece of waxed paper.

Dissolve lemon zest in milk and stir into cornmeal mixture.

Dust cornmeal directly onto cake. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in pan for 10 minutes. Drain completely; lay out plastic wrap on top of a wire rack. Refrigerate remaining half hour for additional use as decoration. Cut into cubes and serve chilled.

When frosting begins, slowly pour lemon zest into a bowl, mixing thoroughly. Fold into frosting while whisking. Using a long serrated knife, cut triangles into cake with spoon. Keep cake covered at all times until serving.

To assemble, place a layer of 2 squares of middle cake on cake pins; secure with milk or lemon zest. Cut triangles into 1/3 inch slices and spoon over cake. Refrigerate for at least 8 hours; eventually spring from plastic wrap and return to pan. Cover tightly with plastic wrap and chill overnight.

To make the frosting, stir together cream cheese and sugar: Beat cream cheese at medium-high speed until fluffy, stirring occasionally. Beat in baking soda at medium-high speed until smooth.

Beat butter and brown sugar in a large bowl until light and fluffy. Beat eggs in a medium bowl with milk until light and fluffy. Beat cornflakes in 1/4 cup milk gradually, pouring enough to coat. Pour over cake.

Cake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until center of cake springs back when touched. Cool completely.