*  Exported from  MasterCook  *
 
                      BETTER THAN BETTER-THAN-SEX CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    1       c            Unsalted Butter
    2       tb           Sugar
    2       c            Flour
                         -----VANILLA PUDDING LAYER-----
    3                    Egg Yolks
      1/2   c            Sugar
      1/4   c            Flour
    2       c            Milk
    2       ts           Vanilla Extract
    2       tb           Unsalted Butter
                         -----CREAM CHEESE LAYER-----
    8       oz           Cream Cheese, very soft
      1/2   c            Sugar
    1       t            Vanilla Extract
    1       t            Lemon Juice
    1       c            Cream
                         -----WHIPPED CREAM LAYER-----
    1 1/2   c            Cream
    3       tb           Powdered Sugar
                         -----PINEAPPLE CARAMEL LAYER-----
    8       oz           Can Crushed Pineapple,
                         Drained
    1                    Jar Caramel or Chocolate
                         Sauce
                         -----CHOCOLATE GLAZE-----
    2       oz           Semi-Sweet Chocolate
    2       tb           Unsalted Butter
    1 1/2   ts           Vanilla Extract
 
   Butter a 9x13″ baking pan. Set oven rack in center of oven and preheat to
   350øF. Beat butter and sugar until fluffy. Add flour, at low speed in
   mixer, blend until mixture is pebbly and can be pressed together. Press
   mixture on bottom of buttered pan and bake for 20 minutes or until golden.
   Cool completely. (If using a food processor, process until ingredients are
   a coarse mixture.
   
   For pudding, beat egg yolks and set aside near stove. Whisk the sugar,
   flour and milk in amdeium saucepan until free of lumps. Set over medium
   heat and cook, stirring constantly with a wooden spatula, just to a boil.
   Remove from heat and whisk a little bit of the hot, thick pudding into the
   beaten egg yolks then pour the yolk mixture back into the pudding, whisking
   really well. Continue to cook 1-2 minutes, stirring constantly, until
   thick.
   
   Pour pudding into bowl and add vanilla nd butter, stirring until butter
   melts. If pudding has lumps, pour through a large, fine-mesh strainer.
   Chill, with plastic wrap pressed directly on surface of pudding, until
   ready to use.
   
   Beat cream cheese, sugar, vanilla and lemon juice just to blend. In
   seperate bowl, whip 1 cup cream to medium-stiff peaks. Fold a scoop of
   whipped cream into beaten cheese then fold remaining cream into cheese. Set
   aside.
   
   Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks.
   
   Spread crust with cream cheese mixture, top with pineapple, then caramel or
   chocolate sauce. Spread pudding over pineapple; spread whipped cream evenly
   over pudding. Chill well.
   
   To make glaze, melt chocolate and butter over low heat, stirring until
   smooth and completely melted. Remove from heat, stir in vanilla. Drizzle in
   zigzags across cake’s surface.
   
   Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith
   Cyberealm BBS Watertown NY 315-786-1120 or 315-785-8098
  
 
 
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