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AKA the best cake I’ve ever made.

Thank you Paula Deen and her friend, Christy Jordan.

I was watching Paula’s show last week and Christy was a guest.

I like Paula Deen, and frankly, everything I’ve ever made from her show or website has been fabulous.  I use her buttermilk corn bread recipe exclusively…yes, readers, there is a recipe, and you don’t have to by that Jiffy Mix stuff at the Kroger!

So, when Paula and Christy dove into the preparation of “Mama Reed’s Vanilla Wafer Cake”, I was more than intrigued.

This is the best cake I’ve ever made.  And the recipe is interesting if nothing else.

You don’t use flour.

You use Vanilla Wafers.  A whole box!

That’s right, put those puppies in a freezer bag – SEAL IT – and smash them to bits.  It turns into a coarse, mealy substance.  Don’t turn it into a powder, but don’t leave it too lumpy.

That’s your base.

Here’s what you’ll need.

Vanilla Wafers, a whole box.

2 cups of Sugar

1 cup of sweetened coconut

1 cup of nuts – Paula and Christy used pecans, and since I don’t want to screw UP the dessert, I did too.  But, I’m sure you could use almonds, pistachios, or walnuts.  But, I’m in Georgia, and if we’re not talking peaches, dawgs, or fights over the Confederate Flag, well, we’re just not talking,  so I used pecans.

You’ll need six eggs and 1/2 cup of milk too.

Take the eggs, beat them well, and dump in the crushed vanilla wafers, the sugar, coconut, pecans and milk.  Mix well. The batter will look lumpy or coarse.

Pour all into a well greased tube pan or bundt cake pan and bake for 50 minutes to one hour at 350, or until a knife comes out clean.  Check it at 50 minutes, ovens are different.

Do NOT use a regular cake pan.  It will not cook in the middle with out the sides burning.  The tube pan or bundt pan will let it cook more evenly.

(Special note to Mike, there is a difference between a bundt pan and a tube pan, and since you have neither of them, I’m sure you’ll never know what the difference is.)

Once it is done, let it cool.

Paula, trying to be politically correct and keep the diabetes people off her back, finished it off with whipped cream and fruit.

None of that healthy stuff for me!  I covered it with home-made caramel frosting.

Mine looked like this.

Full Frontal Cake

Or, if you’d like a top view…

Cake TOP

It’s a heavy cake.  Sort of like a pound cake, but…well, it’s a three pound cake.

And it’s awesome.

Here’s the frosting recipe too:  (It’s my Mother’s)

4 tablespoons of butter

6 tablespoons of milk

1 cup of packed brown sugar (light)

2 cups of confectioner’s sugar (divided in half)

1/2 teaspoon of vanilla extract.

In a sauce pan over medium heat melt the butter.  Mix in the brown sugar and milk, boil ‘vigorously’ for one minute. Remove from heat and add in 1/2 of the confectioner’s sugar, mix well with an electric mixer.  Let cool for about 2 minutes, ok, maybe three, and add in the rest of the confectioner’s sugar and the vanilla, at this point, crank that hand mixer UP to full speed and go mix it well for a few minutes…you’ll see the texture change.

You can spread the icing, or you can drizzle it over the cake.

Let cool and eat.

Cut the slices small.  It’s rich, it’s heavy, and it’s fattening.

It’s also delicious!

Thanks to Christy Jordan for this wonderful recipe.  Click here to check out her website!

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