Mom’S To Die For Cake

  1. Combine sugar and eggs and beat them. Add flour and baking powder. Set aside.
  2. In a saucepan, combine milk and butter together and cook on high heat for a moment to scald it. Then, add in vanilla and the rest of the previously combined batter. Mix until smooth.
  3. Spread into a cookie sheet and bake at 400F for 15 minutes. (I would use parchment paper because once it's cooked, you will have to take the cake out of the pan and slice it into two halves).
  4. Now for the topping... Melt butter and brown sugar together over medium heat, then remove from heat and add remaining ingredients. Spread topping on baked cake while it is still hot. Place under broiler until the topping is browned.
  5. My mom usually then freezes the cake because you have to take it out of the cookie sheet and slice in half horizontally - and this is easier to do if frozen. So do that.
  6. When you are ready to serve, pull the cake from the freezer, and cut it in half (you are cutting it in half horizontally - i.e. cutting through the entire cake and basically cutting the top half off).
  7. For the cream filling: Whip these ingredients all together until you have a firm cream mixture, then spread all over the separated cake and then place the top back on. Keep refrigerated until ready to serve.
  8. It's a big cake, the size of a cookie sheet but really it won't last longer than a day or two.

cake, sugar, eggs, flour, baking powder, milk, butter, vanilla, butter, brown sugar, liquid whipping cream, coconut, cream, liquid, sugar, vanilla pudding mix

Taken from tastykitchen.com/recipes/desserts/mome28099s-to-die-for-cake/ (may not work)

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