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frozen vanilla custard
Preheat oven to 350 degrees. Prepare two 9 inch can pans. Line pans with parchment paper and butter the paper and sides of pan.
Beat eggs yolks until thick and lemon colored. While beating gradually add sugar and vanilla.
Beat egg whites until stiff. Do not over beat. Fold into egg along with pecans.
Pour into prepared pans.
bake for 25 minutes or until cake shrinks from sides of pans.
Mix 1 quart frozen vanilla custard with 2 ounces of rum. I like to get the Custard fresh from Culver's Frozen Custard. Pack custard into a foil lined 9 inch cake pan. Freeze until time to serve.
When ready to serve place one cake on serving tray. Put layer of rum custard on top. Top with other cake. Sprinkle with confectioners sugar.
Serve with butterscotch sauce that you have prepared ahead of time.
Boil for one minute, 1/2 cup brown sugar, 3/4 cup corn syrup, 1 tablespoon butter, and 1 tablespoon water. When cool stir in 2 tablespoons of rum. Put sauce in a pitcher.
Slice cake and serve with butterscotch sauce.
Last Updated: Mon, Jun 27, 2011