- Earl Wilson
You won't find this in the ready-mix aisle of your grocery store. This isn't a pie, but it is a dessert topping not too many people are familiar with. It was passed down from my great-grandmother to my mom, and it has been a long-standing dessert favorite in our household. When I talk about cake and sauce I generally receive a look of either disgust or you-must-be-joking. I am not joking. Again, like chocolate gravy, it is an old-timey country, mountain thing. Think of it as sweet gravy, but for cake. It is best served over warm, from-scratch, vanilla cake. In a pinch, though, any variety of yellow or white cake mix will work. Butter Golden or French Vanilla are our go-to's when we want the sauce without the time-consuming effort of making a scratch cake. Don't knock it until you try it, either. It is a sweet, warm, vanilla-ey sauce that you will want your cake swimming in. We never ever ever ever make a single batch, we always double, but more often triple it. It keeps in the fridge for a couple of days (but I doubt it will last that long), and you just pop it in the microwave on medium to reheat it.
Sauce for Cake
1/2 cup sugar
2 Tbs flour
1 cup milk
2 Tbs butter
2 tsp vanilla
1. Place all ingredients in a heavy-bottomed medium saucepan over medium heat.
2. Cook until thickened and bubbly. Pour over warm cake.
Hi Amanda! first of all, I was searching for the sauce recipe. Then I was attracted by your last name...My mother was a Melton from way-southern KY. any way, she called this dessert puddin'and dip. it was a real treat for us. her sister made the chocolate gravy in my family, and tiny little high rise biscuits to go along with. mmmm.
ReplyDelete