The much anticipated day has finally arrived. I tried not to get my hopes up too high because I knew that in this particular area, agent turnout for Broker Open Houses is usually disappointing. Well, I am happy to say that two agents actually showed up-sounds grim but I was ecstatic! I think the next time I host one of these events; I'll follow-up the invitations with a confirmation call.
Special thanks to Betty Baldwin of Coldwell Banker Lafoon Realty & Rachel Runion of Heartland Properties.
While I was there, I decided to take some better photos of the interior…
Much improved
While flipping through The Lady & Sons, Too! ,I decided to try this recipe:
Pecan Pudding Cake
Cake
1 pkg. yellow cake mix
1 C milk
4 eggs
1/3 C vegetable oil
1 C chopped pecans
Topping
2 C cold milk
1 (3.4oz) pkg. instant vanilla pudding mix
1 (8oz) pkg. cream cheese, at room temp
2 C heavy cream
6 T sugar
1 (26oz) can crushed pineapple, with juice
½ C chopped pecans
½ C coconut flakes
Preheat oven to 350 degrees. Grease and flour a 13x9" pan. In a bowl, combine the cake mix, milk, eggs, oil and pecans, and blend just until moistened; then beat at medium speed for two minutes. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden pick comes out clean.
While the cake is baking, make the topping; stir together the milk and the pudding, then beat in the cream cheese, a few small pieces at a time; set aside. Whip the cream with the sugar until stiff.
When the cake is done, prick the top with a fork. Pour the pineapple and juice over the hot cake. Spread the cream cheese mixture over the pineapple, and then cover the cake with the whipped cream. Garnish the cake with the pecans and coconut. Refrigerate for at least 1 hour.
*Note- The longer the cake is refrigerated, the better the taste.
**Note-I substituted the whipped cream with Cool-Whip to save time and it was still delicious.
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