Dear Food Editor,
I found this recipe in an old 1948 cookbook. I tried it and it?s easy and very delicious.
Thank you an avid reader for years.
Gladys Bruner
Blairsville, PA
Ingredients
- 1 1/2 cups sugar
- 2 tablespoons flour
- 2 eggs
- 1 stick butter
- 1/4 cup buttermilk
- 1-9 inch pie shell, chilled
- 1 (3.4 oz.) pkg. instant vanilla pudding mix
- 2 cups milk
- 2/3 cup light or dark with real brown sugar corn syrup
- 1 tablespoon instant coffee dissolved in 1 tablespoon water
- 12 slices pound cake, each about
- 1/2-inch thick
- 1 (8 oz.) container whipped topping or instant whipped cream
- chocolate shavings and cinnamon (optional)
Directions
Mix sugar and flour; beat in eggs, one at a time until light and fluffy. Add butter and buttermilk. Pour into pie shell. Bake at 275° 40 to 50 minutes.Prepare pudding as directed on package using 2 cups milk and set aside to chill. Whisk together corn syrup and dissolved coffee. Lay six slices pound cake flat on serving platter or plates. Drizzle each slice evenly (about 1 tablespoon per slice) using half the corn syrup mixture. Top each slice with 3 to 4 tablespoons pudding. Place remaining cake slices on top of pudding. Drizzle slices evenly with remaining corn syrup mixture. Top with whipped cream and chocolate shavings and cinnamon, if desired.
