Chop Suey Cake
Yellow Cake Mix
1 cup Chinese Noodles, (crispy kind)
1 cup Crushed Pineapple, drained
1/3 cup Crystallized Ginger, chopped
1/3rd cup Coconut Flakes
1 cup Coconut Milk (NOT CANNED, Im talking about the kind in the dairy section)
1/3rd cup Coconut Flakes
1 cup Coconut Milk (NOT CANNED, Im talking about the kind in the dairy section)
1/2 cup Toasted (dark) Sesame Oil
1/3rd cup Black and White Sesame Seeds
Preheat the oven to 350oF
Grease and flour a 9X13 pan
Pour the Cake Mix into a bowl, read the box and substitute the same amount of sesame oil for the oil on the box and add crushed pineapple, and the coconut milk, stir till combined then add all the other ingredients, mix to combine then pour in the pan and bake per box directions.
Cut with a pastry scraper
Serve.
This cake was inspired by an index card cake by Lillian, from Lillians Chocolate Delight I posted a few years ago. I always loved the name, but the cake was boring so I took the name and redid the recipe.
My version has tons of flavor and texture.
Pour the Cake Mix into a bowl, read the box and substitute the same amount of sesame oil for the oil on the box and add crushed pineapple, and the coconut milk, stir till combined then add all the other ingredients, mix to combine then pour in the pan and bake per box directions.
Cut with a pastry scraper
Serve.
This cake was inspired by an index card cake by Lillian, from Lillians Chocolate Delight I posted a few years ago. I always loved the name, but the cake was boring so I took the name and redid the recipe.
My version has tons of flavor and texture.
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