This recipe was sent to me by Melanie Crain who sings with me at St Thomas More Church: "Mrs. Wilkins was a landlady to a friend of ours when he was in med school at Duke. Again, I never met the lady who made this marvelous (and easy) cake."
Wes said this is his favorite cake so far! It is an odd combination and not your traditional German Chocolate cake, but the cake ends up very moist! The custard would also be good on its own! I refrigerated it over night. It was not a "pretty cake" due entirely to my less than professional slicing methods!!!
Mrs. Wilkins's German Chocolate Cake
Serves 8-12
Cake
1 pkg Duncan Hines devil food cake mix
Prepare two 9-inch layer cake pans. Preheat oven and make cake mix according to directions. Bake and cool cake. Slice each layer in half horizontally. Next time I will cook this in 4 cake pans.
Custard Icing
3 eggs, well beaten
1 cup sugar
1 cup milk
1 Tbsp cornstarch
1 stick margarine
1 tsp vanilla
1 cup + Black walnuts, chopped
Cook the eggs, sugar, milk, cornstarch, and margarine in a double boiler; add the vanilla and cook until thick. Cool slightly. Spread between the four cake layers and on top of last layer, adding black walnuts on top of the custard each time.
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Mrs. Wilkins's German Chocolate Cake
Serves 8-12
Cake
1 pkg Duncan Hines devil food cake mix
Prepare two 9-inch layer cake pans. Preheat oven and make cake mix according to directions. Bake and cool cake. Slice each layer in half horizontally. Next time I will cook this in 4 cake pans.
Custard Icing
3 eggs, well beaten
1 cup sugar
1 cup milk
1 Tbsp cornstarch
1 stick margarine
1 tsp vanilla
1 cup + Black walnuts, chopped
Cook the eggs, sugar, milk, cornstarch, and margarine in a double boiler; add the vanilla and cook until thick. Cool slightly. Spread between the four cake layers and on top of last layer, adding black walnuts on top of the custard each time.
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