My mother has always called this Better Than Robert Redford cake. No disrespect to Mr. Redford, but in 2008, I feel its time for a new name. I have often heard it referred to as Better Than S__ Cake, but I am not really keen on actually saying that. I mean, I need a name I can actually use around the children. This is where you come in.
Help me come up with a new word to fill in the blank for this cake.
Better than _________ Cake
So tell me, what is this cake better than?
I’ll choose a winner before I put up my next post and officially change the title of the cake! Have fun, get creative, or just say the first thing that comes to mind!
It pretty much goes without saying that I love this cake. I make it a point not to post any recipe that I don’t love (Which is why you will never see a tuna or shrimp recipe on my blog, at least not authored by me – sorry seafood lovers!).
My mother first made this when I was in middle school and she has always chosen the low fat, sugar free, or light versions of ingredients, as do I. I don’t necessarily do this for health purposes though, I just do it so I can eat more with no guilt! The buttery pecan crust is divine, add a layer of cream cheese, powdered sugar, and cool whip mixed together? I’m sooooooo in! Add some thick chocolate pudding on top? Oh yeah! Make that pudding sugar free? YEAH BABY!
( For those of you interested in notes from my Disney trip, you can view them here! )
First, we have to make our crust. You’ll need: flour, margarine or butter, and chopped pecans.
Melt margarine and pour into mixing bowl with flour and pecans. Mix until well blended.
It will look like this.
Press that into a 9×13 inch pan. Bake at 350 for twenty minutes. Cool completely.
I am using two 8×8 pans for mine because I am freezing one to bring out when my in laws come to visit in two weeks!
Now lets make the filling! You’ll need: cream cheese (here’s my easy recipe for homemade cream cheese), confectioner’s sugar, and cool whip. I used light but you can use whichever variety you like!
Place cream cheese and confectioner’s sugar in mixing bowl. Take a photograph and use the flash so it practically blinds everyone who will gaze upon it later.
Beat until well blended and creamy. Add one cup of whipped topping, mix again until well blended.
It will look like this!
If you don’t stick a spoon in there and have a lick at this point, you weren’t raised right!
Spread cream cheese mixture over cooled crust.
Now lets make the next layer! You’ll need two large boxes of instant chocolate pudding and five cups of milk. I used sugar free pudding and whole milk but you can use any variety of pudding and milk that you choose!
Pour milk into mixing bowl…
You know whats coming next, don’t ya?
Add both packets of pudding and mix well.
Until thickened.
Pour that over your cream cheese layer.
Spread it out. See those little lumps of unblended pudding in there? Do you see me being too concerned with those? heck no!
Drop dollops of remaining whipped topping over the top.
Spread it out nicely, careful not to get the pudding mixed up in it. Refrigerate for several hours before serving. If you are impatient like me, just stick it in the freezer for a bit!
Better Than “Have You Lost Weight?” Cake
The buttery pecan crust is divine, add a layer of cream cheese, powdered sugar, and cool whip mixed together along with some thick chocolate pudding on top!
I’m late to the party, but my mom made this every summer and for all family get togethers (but with a graham cracker crust) and we always called it Sin Cake.
I havs been making this for 30 plus years it was given to me with the name Watergate pie. Supposedly the reciipe came from Washingtons Watergate Hotel. I took it to a dinner party recently. A man there asked me what it was called. I started to tell him but with eyes rolled back and another big bite on his spoon, he interrupted, saying, “I dont care what you call it, I call it Wonderful! So thats what we call it now. I suppose you could call it BETTER THAN WONDERFUL cake.
My husband’s grandmother and her sisters all make this and they all call it “Sin Pie”…easy to understand because you can’t stop at just one piece and well, gluttony is one of the seven deadly 😉 My favorite is with homemade cooked down crushed pineapple. Yummy! Also, you can take the crust recipe and turn it into shortbread cookies just by adding sugar to the mix.
I first sampled this at at a potluck over 30 years ago when I taught at a private school on the east coast. A fellow teacher had gotten it from her pastor’s wife who whispered the title to her . My children always called it “Blank In A Pan” and still ask for it when they come home although they are now in their forties. Nowadays I hear it referred to as “Chocolate Delight.” Hope you come up with a luscious title. Will be watching.
My aunt has always made this every Christmas since I was a little girl… It’s always a big hit and there is never any left for her to take home! We have always called it “four layer pie”… No matter what it’s called, it’s heaven in a casserole dish!
I’m late to the party, but my mom made this every summer and for all family get togethers (but with a graham cracker crust) and we always called it Sin Cake.
There is no such thing as being late to this party!! I am just glad you made it 🙂
How about “Better than Bacon Cake”
I havs been making this for 30 plus years it was given to me with the name Watergate pie. Supposedly the reciipe came from Washingtons Watergate Hotel. I took it to a dinner party recently. A man there asked me what it was called. I started to tell him but with eyes rolled back and another big bite on his spoon, he interrupted, saying, “I dont care what you call it, I call it Wonderful! So thats what we call it now. I suppose you could call it BETTER THAN WONDERFUL cake.
My husband’s grandmother and her sisters all make this and they all call it “Sin Pie”…easy to understand because you can’t stop at just one piece and well, gluttony is one of the seven deadly 😉 My favorite is with homemade cooked down crushed pineapple. Yummy! Also, you can take the crust recipe and turn it into shortbread cookies just by adding sugar to the mix.
I first sampled this at at a potluck over 30 years ago when I taught at a private school on the east coast. A fellow teacher had gotten it from her pastor’s wife who whispered the title to her . My children always called it “Blank In A Pan” and still ask for it when they come home although they are now in their forties. Nowadays I hear it referred to as “Chocolate Delight.” Hope you come up with a luscious title. Will be watching.
~giggles~ I can just see the pastor’s wife whispering and blushing.
My aunt has always made this every Christmas since I was a little girl… It’s always a big hit and there is never any left for her to take home! We have always called it “four layer pie”… No matter what it’s called, it’s heaven in a casserole dish!
I have to agree Toby!!