Better Than Better-Than-Sex Cake Recipe
***Crust:***
1 cup Unsalted Butter
2 tablespoons Sugar
2 cups Flour
***Vanilla Layer:***
3 Egg Yolks
1/2 cup Sugar
1/4 cup Flour
2 cups Milk
2 teaspoons Vanilla Extract
2 tablespoons Unsalted Butter
***Cream Cheese Layer:***
8 ounces Cream Cheese -- softened
1/2 cup Sugar
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
1 cup Cream
***Whipped Cream Layer:***
1 1/2 cup Cream
3 tablespoons Powdered Sugar
***Pineapple Layer***
8 ounces Crushed Pineapple -- Drained
1 Jar Caramel Or Chocolate Sauce
***Glaze:***
2 ounces Semi-Sweet Chocolate
2 tablespoons Unsalted Butter
1 1/2 teaspoon Vanilla Extract
Directions:
Grease a 9x13" baking pan. Preheat oven to 350F. Beat butter and sugar until fluffy. Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together. Press mixture on bottom of buttered pan and bake for 20 minutes or until golden. Cool completely.
For pudding, beat egg yolks and set aside. Whisk the sugar, flour and milk in a medium saucepan until smooth. Set over medium heat and cook, stirring constantly, just to a boil. Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking well. Continue to cook 1-2 minutes, stirring constantly, until thick.
Pour pudding into bowl and add vanilla and butter, stirring until butter melts. Chill, with plastic wrap pressed directly on surface of pudding, until ready to use.
Beat cream cheese, sugar, vanilla and lemon juice just to blend. In seperate bowl, whip 1 cup cream to medium-stiff peaks. Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese. Set aside.
Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks. Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce. Spread pudding over pineapple; spread whipped cream evenly over pudding. Chill well.
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