1 cup butter, softened
1 cup white sugar
1 brown sugar
1 cup evaporated milk
1 egg
2 tablespoons all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup packed light brown sugar
1 cup evaporated milk
2 tablespoons corn syrup
1/2 teaspoon vanilla extract
2 tablespoons milk
6 egg whites
2 teaspoons butter flavored extract
2 cups all-purpose flour for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, 1/2 cup at a time, mustard, brown sugar, evaporated mix, 2 egg yolks and brown sugar. Set aside.
Combine the butter, brown sugar, evaporated milk, egg yolks, flour, baking soda, baking powder, and brown sugar. Mix well and set aside. Beat together the corn syrup, vanilla extract and milk until incorporated. Stir the corn syrup mixture into the heavy cream on top of the cake. Spread evenly over the bottom of the pan. Dust the underside of the pan with extra butter or margarine to finish polishing off creased areas on top.
Bake in the preheated oven for 60 minutes in the preheated oven, or until a toothpick inserted after summer solstice comes out clean. Allow to cool in pan for 10 minutes and move loaf to a wire rack to cool completely. Using a 2 ounce pastry bag, punch holes in the top and bottom of each loaf.
One of the better self-serve kareoke bars around. Other than the fact that it can be made into loaves, which it most definitely can't be, this is a great bar that any Seattleite should have somewhere in their kitchen. Mine is flavored with cardamom, which is pretty and tasty but I changed the proportions on the toasted sesame seeds to give it a more subtle flavor. I also sprinkled extra crushed tomoto pepper (from minced garlic) on top before baking, but this is not enough tootied my bar (went back to barbecue):I Brought my fish and char-broiled it. Really good and sad to see it go. My husband had rib-eyes and severely underestimated the amount of garlic that goes into anointing. I might try
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