This sounds like a wonderful cake. Omg, I can't wait to make it. You said that the cake pan was an 8 by 11. I think it's a 9 by 13. I know that this is a holy smoke cake. But when you keep saying crust, that is a crust. You are saying that correctly. It is a crust for the holy smoke cake.
It's nearly impossible to fInd Butter Pecan Pudding anymore. Here is an EASY Recipe that I use to make it from scratch. INGREDIENTS 2 cups whole milk 1/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 egg yolks 2 tablespoons butter 1 1/4 teaspoons Butter Extract 2 Tablespoons Torani butter pecan syrup (or to taste) INSTRUCTIONS In a heavy bottomed saucepan whisk together whole milk, sugar, cornstarch and salt. Bring to a boil over medium heat, whisking constantly to ensure mixture is not scorching. Once it comes to a boil it will thicken. Lower the heat and cook for 1 minute. Remove from heat. In a small bowl whisk egg yolks for a few seconds until they are smooth and slightly lightened in color. Add a few spoonful's of the hot milk mixture into the egg yolks, whisking vigorously. Do this a few times until you accumulate about half a cup. Pour this tempered egg yolk mixture back into the pot and return to stove. Over medium low heat, cook the pudding until it barely reaches a boil, whisking constantly. It will thicken slightly. Once it starts to boil remove from heat. Whisk in butter, extract, and pecan syrup until smooth. The mixture will look thin, but it will thicken when chilled. Strain the pudding through a sieve to remove any lumps of cornstarch or coagulated egg. Cover directly on surface with plastic wrap to avoid skin formation. Chill 3-4 hours before serving.
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This is Tipper's grandma from Celebrating Appalachia famous cake. :)
@@ilovetoile great choice. One of our favorites 😍
Yes loved watching her make it. Is she still around.?.
This sounds like a wonderful cake. Omg, I can't wait to make it. You said that the cake pan was an 8 by 11. I think it's a 9 by 13. I know that this is a holy smoke cake. But when you keep saying crust, that is a crust. You are saying that correctly. It is a crust for the holy smoke cake.
That cake pan is 8 by 11
Luv ur site!! 🙏
Thank you!!
Hello, you are so welcome, thank you for stopping by. I love that you enjoy the site. Take care and God Bless ♥️
Hey mama!!
Holly smoke 1:05 ! That's a good one!
It is delicious 😋
Yum, Yum. Very good presentation. 👍
Thank you
Fantastic! Love your channel and you give me inspiration!
Hello, Thank you, I needed to hear that. I hope you find a recipe or two to try in your home. Thank you for stopping by. Take care and God Bless ♥️
Looks delicious!
It actually is VERY delicious 😋
Yummy! 😊
Hello, thank you for stopping by. This was amazingly delicious. I hope you will try in your home. Take care and God Bless ♥️
It's nearly impossible to fInd Butter Pecan Pudding anymore. Here is an EASY Recipe that I use to make it from scratch.
INGREDIENTS
2 cups whole milk
1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks
2 tablespoons butter
1 1/4 teaspoons Butter Extract
2 Tablespoons Torani butter pecan syrup (or to taste)
INSTRUCTIONS
In a heavy bottomed saucepan whisk together whole milk, sugar, cornstarch and salt.
Bring to a boil over medium heat, whisking constantly to ensure mixture is not scorching.
Once it comes to a boil it will thicken.
Lower the heat and cook for 1 minute.
Remove from heat.
In a small bowl whisk egg yolks for a few seconds until they are smooth and slightly lightened in color.
Add a few spoonful's of the hot milk mixture into the egg yolks, whisking vigorously.
Do this a few times until you accumulate about half a cup.
Pour this tempered egg yolk mixture back into the pot and return to stove.
Over medium low heat, cook the pudding until it barely reaches a boil, whisking constantly.
It will thicken slightly.
Once it starts to boil remove from heat.
Whisk in butter, extract, and pecan syrup until smooth.
The mixture will look thin, but it will thicken when chilled.
Strain the pudding through a sieve to remove any lumps of cornstarch or coagulated egg.
Cover directly on surface with plastic wrap to avoid skin formation.
Chill 3-4 hours before serving.
Hello, thank you so much for sharing this. Take care and God Bless ♥️
@Hethwen, thank you 🥰.
My pudding turned out a little runny, think next time I will just use 2 cups of milk instead of the extra 2/3. Other than that it was great.
Hello Thank you for trying this in your home. I'm so happy you liked the recipe. Take care and God Bless ♥️
I use lemon pudding instead of vanilla
Thank you for stopping by. Lemon sounds good too, I'll have to try, I do love lemons. Take care and God Bless ♥️
Yeah, I think lemon would give it more flavor.
Wish it didn't have cream cheese in it
You can leave the cream cheese out and just do the cool whip