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Mushroom Pancakes Recipe

Ingredients

1/2 cup butter, softened

3 eggs

1 (16 ounce) package instant vanilla pudding mix

1/3 cup white sugar

1/2 cup milk

1 tablespoon salt

1 cup vegetable oil

1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon vegetable oil

1/2 teaspoon vanilla extract

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch pan.

Place the eggs in a small saucepan and cover with cold water. Bring water to a gentle simmer. Cover, remove from heat, and let eggs stand overnight in hot water. Remove from hot water and cool. Remove eggs from egg whites and coat with vegetable oil in small batches. Add the flour, baking powder, baking soda, vanilla extract and oil; beat well.

Divide the pudding mixture evenly between the bottom of the paper cake layers. Spread evenly with the butter mixture. Place 2 cups of the pudding mixture over each layer.

Heat the cream cheese in a medium bowl until slightly melted. Mix in the eggs, sugar, milk, salt, oil and vanilla extract. Beat until smooth. Pour sauce over the top of the cake. Cover tightly with aluminum foil or plastic wrap and refrigerate for 2 hours.

Using the back of a wooden spoon, stir the pudding mixture into the rendered cream cheese until all is mixed. Let stand overnight at room temperature.

For the topping: In a small bowl, mix 1/4 cup powdered sugar and 1/2 cup butter or margarine with water.

For the pastry cream: Preheat oven to 400 degrees F (200 degrees C).

Bake 24 layers in the preheated oven. Roll each layer in butter/herb, if desired and chill for 2 hours. Remove pastry cream from pan and assign a pie filling to each. Spoon cream cheese mixture into pastry shell and top with remaining pastry cream. Refrigerate in sealed container, and refrigerate for 2 hours, allowing frosts to set.

Meanwhile, preheat oven to 400 degrees F (200 degrees C). Generously grease two 8 inch square pans. When pie becomes firm, slice into 1/4 inch slices.

In a medium mixing bowl, beat the cream cheese until fluffy, and mix the cream cheese cheese mixture with the egg, sugar, milk, salt and vegetable oil. Mix until smooth. Fold in vanilla extract and cream cheese mixture.

Bake in preheated oven for 15 minutes, or until golden brown and bubbly. Serve warm. Recipe uses burned butter plans.

Comments

fiid5210 writes:

⭐ ⭐ ⭐ ⭐

Good cake, but the topping was missing. Allow 2 hours 30 min for hot butter to harden in the topping. Came out pretty darn good.