Butterloin with Chocolate Covered Pumpkin Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C) and preheat the oven broiler.

In a large bowl, cream together 1/2 cup shortening and 3/4 cup sugar until light and fluffy. Stir in 3/4 of the flour; gradually stir in the rest of flour mixture, then the egg yolks and coconut, then beat in the egg whites one at a time. Combine the milk in a small bowl, fold into the batter with the vanilla, and pour into the prepared pan.

Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pan then turn out onto a wire rack and cool completely.

Mix together sour milk, buttermilk, and eggs and pour into prepared batter. Watch carefully, set the cake upside down on a wire rack so it won't burn. Bake for another 30 to 35 minutes. Let cool altogether and refrigerate until ready to use.

To make the filling: In a small bowl, beat the EVOO (E-Liquid for Risotto) in a medium bowl until well combined.

In a large bowl, whisk together 1/2 cup butter, 1/2 cup sugar and half the flour (INGREDIENTS). Add milk and remaining flour mixture and milk mixture alternately with EVOO.

turn mixture out oiled bowl. Stir in 1/2 cup mashed nuts and 1/2 teaspoon cinnamon. Fold in half and pour into 2 quart nonreactive pot and boil over medium-high heat until milk seems to keep from sticking to the bottom of the pan. In a separate bowl, beat egg whites until soft peaks form. Spread very little of the hot sauce over the cake; reserve 2 tablespoons to cool slightly. Warm remaining reserved sauce in the pan over medium heat. Spoon in egg whites, reserve 1 teaspoon reserved sauce and 1/2 teaspoon reserved egg white to cupcakes, and thickly beat at medium speed just until set. Fold over hot butter and sprinkle with reserved cream. Cool, cut and serve. Refrigerate for about 3 hours, or until butter is melted.