Better Than Better-Than-Sex Cake

Recipe Ingredients

		Crust
1 cup	198g / 7oz	Unsalted butter
2 tablespoons	30ml	Sugar
2 cups	125g / 4.4oz	Flour
		Vanilla Pudding Layer
3		Egg yolks
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	15g / 0.5oz	Flour
2 cups	474ml	Milk
2 teaspoons	10ml	Vanilla extract
2 tablespoons	30ml	Unsalted butter
		Cream Cheese Layer
8 oz	227g	Cream cheese - very soft
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Lemon juice
1 cup	237ml	Cream
		Whipped Cream Layer
1 1/2 cups	355ml	Cream
3 tablespoons	45ml	Powdered sugar
		Pineapple Caramel Layer
1		Crushed pineapple
		Drained
1		Caramel or chocolate
		Sauce
		Chocolate Glaze
2 oz	56g	Semi-sweet chocolate
2 tablespoons	30ml	Unsalted butter
1 1/2 teaspoons	7.5ml	Vanilla extract

Recipe Instructions

Butter a 9x13" 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 and 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 separate 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.

Source:
David Rosengarten

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