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PLANK Tuna Cake Recipe

Ingredients

1 (18 ounce) can sliced corn

1 (8 ounce) can condensed tomato soup

3 (1 ounce) packages yellow cake mix

1 (3.7 ounce) package instant lemon pudding mix

2 limes, thinly sliced

1 cup white sugar

1 (12 ounce) package vanilla wafers

Directions

Pour corn syrup into a large saucepan. Heat to 154 degrees F (70 degrees C). Combine tomato soup, yellow cake mix, and pudding mix. Bring to a boil over high heat. Boil for 1 minute. Pour warm syrup through a strainer into a small round 1/2 cup mix bowl. Add lemon juice; stir to dissolve. Stir in white sugar and lemon juice. Pour soup mixture into prepared pan; frost over. Chill oven for 45 minutes or until a candy thermometer reads 120 degrees F (70 degrees C). Place on a baking sheet.

In a large bowl, beat egg whites until foamy. Beat egg whites into corn syrup. In large bowl, beat egg yolks with 1 salt and lemon juice; gradually beat yolks into syrup. Refrigerate 8 hours or overnight.

Whip cream in large bowl until stiff peaks form (about 1 minute). Beat in the 1 (4 ounce) container caramel-flavored vanilla pudding mix. Folding/pinching knead gelatin into cream, stirring until well mixed (about 1/2 cup spoonfuls). Pour into 8-inch-square pan; chill overnight. Lower middle of baking sheet onto layers.

Bake 3 hours or until toothpick inserted in center comes out clean. Cool in pan on wire rack; remove pan from oven. Cool completely. Remove from oven. Cool completely. Glaze can be made in small-time.

Dissolve lemon-lime flavored carbonated beverage in 4 cups of grape juice. Store 1 cup lemon-lime ice cubes in chilled glass kool-aid canner's glass.

Comments

JurdunJJ writes:

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What a great way to start off a rural public holiday. Imagine a week of juicy fruit and maybe even a bag of wild blueberries! Who cares about the Podesta Witch Hunt anymore?! Just lonely for a change ;)