1 tablespoon butter
3 medium onions, finely chopped
1 tablespoon chopped celery
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 1/2 cups milk
2 eggs, beaten
3/4 cup unsalted butter, softened
2 teaspoons cornstarch
1 1/2 teaspoons vanilla extract
In a medium skillet over medium heat, melt butter. Saute celery and garlic, salt and pepper. Stir in onions, celery and garlic. Meanwhile, dissolve flour in milk, stirring well. Gradually stir in 2 eggs, 1 cup flour, cinnamon and vanilla. Stir in butter, cornstarch and 1/2 teaspoon salt. Continue this with remaining flour, 1/2 teaspoon cinnamon and vanilla. Continue 20 minutes. Stir in flour mixture alternately with milk, continuing to stir often. Bring a boil, then remove from heat. Simmer 20 minutes, stirring constantly.
Puree butter mixture in a blender or food processor. Return cream, covered, to heat for a short time. Add 1 cup granulated sugar at a time, until mixture coats the back of a metal spoon. Stir in milk, whisking until mixture thickens. In a small bowl, beat egg whites until stiff peaks form. Grease an 8x8 inch baking pan.
In the prepared pan, spread the pureed mixture evenly over the pan. Bring the water to a boil, add cake mix and stir until smooth. Cakes easily in a 240 degree oven. Remove the cake from the pan using a knife or a wooden toothpick. (Don't let it stick to the pan!)
I added boxed egg noodles, and this was perfect. Didn't have tomato sauce, so didn't think of it as done, but was perfectly happy with the soy sauce component. And shot for 1080 with no complaints from me or my guests.