3 1/2 cups white sugar
2 teaspoons salt
3 cups buttermilk
4 eggs
4 teaspoons vanilla extract
1 (3 ounce) package instant vanilla pudding mix
1 (12 fluid ounce) can water
2 cups self-rising flour
3/4 cup buttermilk
6 inches white cake mix (optional)
2 cups vegetable oil
2 teaspoons vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, cream together the sugar, salt and buttermilk until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla and onions.
Pour batter into prepared baking dish. In a small bowl, stir together the remaining flour, baking mix, and salt until well blended. Roll dough out to 1/4 inch thick, and sprinkle with the rest of the flour. Make a well in the center and pour in the buttermilk, vanilla mixture, and water. Serge or brush dough to coat the bottom of the pan. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Rinse with cold water and pat dry. Let cool in pan for 10 minutes before removing to wire racks to cool completely.
To make the frosting, combine the vanilla pudding mix, milk, oil, and toasted toast in a medium bowl. Beat until smooth. Spread over the cooled cake, and give the cake a good pat down to dry.
While the cake is cooling, break the skin into two-parts. Cut each part into bite-size pieces, shape them into golfball-size discs with a food processor, and smear the mixture over the surface of the cooled cake.
To Make the Ginger Gums: In a medium bowl, combine ginger and sugar. Bake at 275 to 285 degrees F (125 to 130 degrees C) for 30 minutes, or until the halves of the cake are golden brown.