Lazy Dazy Cake

Lazy Dazy Cake Ingredients

2 cn (14 3/4 oz) pink salmon,	1/2 ts Cayenne pepper
1 1/2 c Milk	2 1/2 c Cake Flour; sifted
2 c Soft bread crumbs	2 1/2 ts Baking Powder
2 Egg, beaten	1 ts Salt
2 tb Chopped fresh parsley	1 c Milk
2 ts Minced onions	4 tb Butter; or shortening
1 ts Worcestershire sauce	1/4 ts Lemon rind; grated
1/2 ts Salt	2 ts Lemon juice
1/4 ts Pepper	4 Egg
LEMON SAUCE	1 1/2 c Sugar
1/4 c Butter	3/4 c Light brown sugar; firm pack
2 2/3 tb All-purpose flour	4 tb Cream
1 1/2 c Milk	4 tb Butter; melted
2 tb Lemon juice	8 oz Coconut; shredded
1/2 ts Salt

Instructions for Lazy Dazy Cake

Sift flour once, measure, add baking powder and salt, and sift together three times. Heat milk , butter, and lemon rind over low flame until butter is melted (do not scald). Remove from fire and cool slightly. Add lemon juice to eggs and beat until thick and lemon-colored; add sugar gradually, and beat until light and fluffy. Add flour, alternately with warm milk mixture, mixing quickly but thoroughly. Bake in greased pan, 10x10", in moderate oven (350~) 35 minutes, or until done. Combine brown sugar, cream, melted butter, and cocoonut and mix lightly until thoroughly blended. Spread this mixture evenly over top of cake. Return cake to oven and bake 11-15 minutes longer, or until brown sugar mixture carmelizes. Cut in squares. Good warm. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: Uncategorized

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