Aunt Marias Pudding Cake Recipes

Steps:

• Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
• Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
• Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
• Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
• Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
• Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly grease and flour one 10 inch tube or bundt pan.
• Mix together the yellow cake mix, vanilla pudding, vegetable oil, cream sherry, eggs, vanilla extract, almond extract, and poppy seeds, beat at medium speed with an electric mixer for approximately 7 minutes. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.
• Variations: Poppy seeds may not work with these variations: 1) chocolate cake mix with chocolate pudding, 2) white cake mix with pistachio pudding and a dash of green food coloring (nice for St. Patrick's Day or Christmas), 3) yellow cake mix with lemon pudding, and 4) 3/4 cup oil and 3/4 cup beer (not everyone's first choice!)