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Ingredients
- CAKE
- 1/2 cup margarine -- room temperature
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups self-rising flour
- CREAM FILLING
- 8 ounces sour cream
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup milk
- 1 package instant vanilla pudding
- 8 ounces heavy cream
Preparation
Step 1
Preheat oven to 350.
Prepare a greased deep dish pie pan or 10 inch straight sided pan, as well as another pan for baking crumbs.
In a mixing bowl, on medium speed, cream together margarine and sugar. Add eggs and vanilla. Mix to combine. Add flour and mix until a sticky dough is formed. Spread 2/3 of the batter into prepared deep dish pie pan. Pour remaining dough into other prepared pan. Bake both pans at the same time in preheated oven for 20 minutes. Cool completely.
For the cream filling: Mix together sour cream, sugar, vanilla, milk, and instant pudding. Stir in heavy cream. Pour onto cooled cake in the deep dish pie pan. Crumble cake in other pan to the consistency of coarse crumbs. Sprinkle the cream filling with the crumbs. Refrigerate for at least 2 hours.