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Commodity Cheese Cake
A bit bizarre for most, this cake with American cheese in the icing is a favorite in Ascension Parish, Louisiana, especially at church bake sales. Recipe courtesy Nadine Frederic LeBlanc.
Cake:
Duncan Hines Classic Yellow cake mix
4 large eggs
1 cup water
1/3 cup vegetable oil
1 small pk. vanilla instant pudding mix
Preheat oven to 350 for metal or glass pans, 325 for dark or coated pans. Grease pans and lightly flour. Blend all ingredients and beat for a few minutes. Pour batter in pans and bake. Bake time according the chart on the cake mix box. Ready when toothpick inserted in the middle comes out clean. Let cool. My family makes 3 layer cakes using 8" pans. We also don't make our cake according to the box. We use the pound cake recipe that used to be found on side of the box. Let the cake cool while you make the icing.
Icing:
2 cups sugar
1 cup pet milk
1/2 stick butter
1 tsp. Vanilla extract
16 slices of American cheese or 1 lb. commodity cheese
Cut cheese into thin slices, put aside.
Bring sugar, pet milk, and butter to soft ball stage (240 F) using a candy thermometer. When it reaches 240, remove from heat. Add vanilla. Begin stirring in the cheese, gradually adding the slices. This will make a creamy, "coconut-like" texture. Spread onto cake.
