Debbie's Divine Dessert

When Debbie first described this dessert to me she didn't call it divine. She said it was... well, a more R-rated adjective. And it was. Debbie's original recipe calls for canned peaches, but I used sour cherries, and used the drained juice to make cherry vanilla ice cream which I served with the hot pudding. It was absolutely.... divine!

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350 degrees F. (170 C).
  • Mix together the flour, sugar, baking powder, eggs, salt, milk and melted butter (OIL).
  • Pour into a greased 8" x 8" baking pan.
  • Top with the sliced fruit.
  • Bake for approximately one hour.
  • While the cake is baking, bring the sugar and cream to a boil, making sure that all the sugar is dissolved.
  • Immediately after taking the cake out of the oven, stab it all over (done best to the soundtrack of Psycho).
  • Pour the cream sauce over the cake and serve.
  • Best served warm, so if you don't serve this right away reheat gently.
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RECIPE MADE WITH LOVE BY

@Mirj2338
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@Mirj2338
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"When Debbie first described this dessert to me she didn't call it divine. She said it was... well, a more R-rated adjective. And it was. Debbie's original recipe calls for canned peaches, but I used sour cherries, and used the drained juice to make cherry vanilla ice cream which I served with the hot pudding. It was absolutely.... divine!"
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  1. stormylee
    This truly is divine. The cream mixture just raises it to a whole new level. For the fruit, I actually used the rhubarb I was left with after making Rhubarb Vodka (#13315) - worked extremely well with the soft white cake and cream! Baked this in a 9" round pan and the cake tested done after 45 minutes; served with vanilla ice cream; found the dessert divine. Thank you Mirj and Debbie!
    Reply
  2. Mirj2338
    When Debbie first described this dessert to me she didn't call it divine. She said it was... well, a more R-rated adjective. And it was. Debbie's original recipe calls for canned peaches, but I used sour cherries, and used the drained juice to make cherry vanilla ice cream which I served with the hot pudding. It was absolutely.... divine!
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