Friday, June 19, 2015
Wasp Cake From Scratch
I'm pretty excited about this. Ok. Very excited! Taking a yummy dessert that really is a favorite and converting it to a "from scratch" delight is not always the easiest thing to accomplish, but I think this is one you will be love. It's a simple cake to begin with that leaves options wide open for so many details, so I just had to learn to make my own version. It's a throwback style dessert that, to me, is a cross between a pound cake and a warm, chocolate glazed donut. So, you can clearly see why I inisted on making my own.
The original, my Nana makes, calls for a mix of a yellow box cake mix and a 3 ounce box of vanilla pudding with a final topping of butterscotch chips. Since I make my own custard with raw milk, butter, and farm fresh eggs... how could I ever not try to make my own? I also added mini chocolate chips instead. It's scrumptious. This is what I did...
-1 heaping cup sugar (organic works!)
-3 tablespoons all-purpose flour
-3 cups milk (I prefer raw milk)
-1 teaspoon vanilla (homemade)
-1 tablespoon butter
-3 egg yolks only (farm fresh is always best!)
Mix first 5 ingredients on a medium heat-constantly stirring. Once really warm, pull a few tablespoons to mix with 3 egg yolks. Once tempered, add yolk mix back into custard mix. Watch heat and thickness while stirring to create a thick custard. Be sure to not scorch! Just keep stirring and remove from heat once desired thickness is met.
-2 cups all-purpose flour
-1 1/2 cup sugar
-1 Tablespoon baking powder
-1/2 cup dry milk
Mix all dry cake mix ingredients. Set aside. Make homemade custard as described above and stir into dry cake mixture. Mix well. If still a little dry, add a splash of milk. Pour batter into a well greased/buttered 9x13 pan. Sprinkle butterscotch OR chocolate chips on top. Bake @350 for 27-30 minutes. Cool. Enjoy!
Dry cake mix directions are from Food.com and Chickensintheroad.com