-CRUST-
1 c Unsalted Butter
2 tb Sugar
2 c Flour
-VANILLA PUDDING LAYER-
3 Egg Yolks
1/2 c Sugar
1/4 c Flour
2 c Milk
2 ts Vanilla Extract
2 tb Unsalted Butter
-CREAM CHEESE LAYER-
8 oz Cream Cheese, very soft
1/2 c Sugar
1 ts Vanilla Extract
1 ts Lemon Juice
1 c Cream
WHIPPED CREAM LAYER
1 1/2 c Cream
3 tb Powdered Sugar
PINEAPPLE CARAMEL LAYER
8 oz Can Crushed Pineapple,
Drained
1 Jar Caramel or Chocolate
Sauce
CHOCOLATE GLAZE
2 oz Semi-Sweet Chocolate
2 tb Unsalted Butter
1 1/2 ts Vanilla Extract
Butter a 9×13″ baking pan. Set oven rack in center of oven and preheat 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. (If using a food processor, process until ingredients are a
coarse mixture.
For pudding, beat egg yolks and set aside near stove. Whisk the sugar,
flour and milk in a medium saucepan until free of lumps. Set over medium
heat and cook, stirring constantly with a wooden spatula, 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
really well. Continue to cook 1-2 minutes, stirring constantly, until
thick.
Pour pudding into bowl and add vanilla nd butter, stirring until butter
melts. If pudding has lumps, pour through a large, fine-mesh strainer.
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.
To make glaze, melt chocolate and butter over low heat, stirring until
smooth and completely melted. Remove from heat, stir in vanilla. Drizzle in
zigzags across cake’s surface.
Yields
1 Cake
