Thursday, December 28, 2017

Food on Friday: Mrs. Vrazo's Pudding Cake

Mmm...while I love Chocolate pudding cake, and really enjoy Mrs. Vrazo's Cinnamon pudding cake in it's original glory, I realized that we actually "tweak" it enough that we really should just re-write the recipe. And share the version that we love with you, Dear Void.  So I did.
I hope you enjoy it.  =)

Serving suggestion: serve with Sour Cream.

The McKee's version of Janita Vrazo's Cinnamon Pudding Cake

Pre-heat oven: 350

Sprinkle ½ cup chopped Pecans in the bottom or a greased 9x9 pan.

Mix Cake ingredients and place in the pan, on top of the Pecans:
1c Flour
1/4c White Sugar
¼c Sucanat or Brown sugar
1/4t. Salt
1 & 3/4t. Cinnamon
1t. Baking powder
1/4c chopped Pecans
1T. Oil
1/2c Milk

Boil Sauce (in a lager pot than I/you would think):
1c Sucanat or Brown Sugar
1/2t. Cinnamon
1 & 1/2c Water
4T. Butter
dash of salt (4 dashes of Popcorn Salt)

Pour on top of cake, then bake at 350 for 30-35 minutes.

~Happy eating!

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