Tornado Cake!
Ingredients:
Cake:
1 tablespoon salted butter (for greasing the pan)
1 package yellow cake mix
3 eggs
½ cup vegetable oil
¾ cup evaporated milk
20 ounces crushed pineapple
Topping:
2 egg yolks
¾ cup evaporated milk
1 cup granulated sugar
6 tablespoons salted butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened flaked coconut
Instructions:
Cake:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch glass baking dish with 1 tablespoon of butter and set it aside.
In a large mixing bowl, beat together the yellow cake mix, 3 eggs, vegetable oil, and evaporated milk on medium speed for 2 minutes.
Stir in the crushed pineapple (including the juice) until well combined.
Pour the cake batter into the prepared baking dish. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Topping:
In a heavy saucepan, whisk together the egg yolks and evaporated milk.
Add the granulated sugar, butter, and vanilla extract to the saucepan. Heat the mixture over medium heat until the butter melts and the mixture comes to a boil.
Continued on next page (page 2)
ADVERTISEMENT
