4 cups white sugar
4 cups milk
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped chocolate pieces
1 cup chopped pecans
1 cup chopped tofutti nuts
1 cup chopped walnuts
Preheat oven to 400 degrees F (200 degrees C).
Beat sugar, milk, egg yolks, vanilla and flour in large bowl until well blended. Stir milk mixture into sugar mixture 1 cup at a time, beating well after each addition. Stir milk mixture into egg yolks alternately with vanilla and flour. Pour syrup over pudding.
Beat egg whites until foamy. Stir in chocolate pieces using fork. Cover pudding with pecans and nuts.
Arrange cake in a 9 inch square pan. Cut pecan lengthwise and slice thinly into 4 1/2 inch rounds. Place pecans on top of cake; peg seam to seal. Fill pours with delectable fruit jam.
Bake in preheated oven for 45 minutes, or until puffed and golden. Cool completely, then refrigerate before serving at room temperature.
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