4 cups water
1/2 cup butter, softened
1 cup white sugar
1 cup white vinegar
1/8 teaspoon salt
3 tablespoons distilled white vinegar
1/2 cup canned pineapple in water (optional)
1 cup crushed cornflakes cereal
1 cup heavy cream
7 cups confectioners' sugar
1 (8 ounce) can sweetened condensed milk
3 tablespoons unsalted butter
2 tablespoons water
1/2 teaspoon vanilla extract
1 egg
Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the sugar and vinegar. Season with salt and pepper. Slowly stir in the cooked and ground flour. Stir in the chopped pineapple, corn cereal, cream and sugar. Whisk until ingredients are thoroughly combined. Fold in the eggs one at a time, one at a time. At a rolling boil, boil the mixture for 12 minutes. In a small saucepan, stir in the extra milk and water. Bring to a boil; reduce heat as necessary and simmer, covered, for 1 hour.
Preheat oven to 200 degrees F (135 degrees C). Grease a 9x13 inch baking pan.
Melt the butter in a medium saucepan over medium heat. Saute the corn until tender. Stir in the cooked and seasoned flour, stirring constantly. Cook roughly 1 minute, stirring constantly. Remove from heat and stir in the yet-undone corn and pineapple, stir in the evaporated milk, condensed cream and confectioners' sugar. Pour mixture into hot cake crust.
Bake, covered, in the preheated oven 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Pest the cake for dark brown spots and remove immediately from the pan. Cool completely before frosting. 58 frosting packets
Pineapple Frosting
1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (1.5 ounce) package instant coconut milk
1 (4 ounce) jar raisins
1 (7 ounce) container frozen whipped topping, thawed
1 pint whipped fresh fruit, cooled
1/2 cup sour cream
1/4 cup ice cream topping
Prepare and bake white cake mix according to package directions for a 9x13 inch pan. While cake mix is still warm, dip each cake plate into the freezer mixture, then freeze until firm, 2 hours.
To make dry fudge sauce : In large saucepan over medium heat combine white cake mix, pudding mix, and instant coconut milk. Bring to a simmer, stirring constantly. Cook nearly uncovered, stirring frequently. Cook, stirring, until mixture thickens around edges. Remove from heat. Stir in raisins and whipped topping. Continue to stir and cook, without removing from heat, another 20 minutes, or until mixture thickens and softens; remove from heat.
To make lemon cake mix: When 12-inch-square pan comes to room temperature, turn out onto rimmed platter, remove from pan, and carefully take small handfuls of lemon. Using a knife, cut a circle about 1/3 inch thick. Then, spreading each cake layer with 1/4 of the fudge sauce mixture, sprinkle 1 of
⭐ ⭐ ⭐ ⭐ ⭐