quote:
She laughed at you (and me - or maybe just me) and said, "It won't work." Then she said you would "have a big buttery mess in your oven." Finally, she said, "Cook it by the recipe and then pour melted butter over your slice if you must have more butter." Hope that helps. I will tell you that to take a slice, butter and toast it in a Teflon skillet makes a wonderful skillet butter toasted treat.

thank you for your time here. I'm glad you got a laugh out of it. I might just go by the recipe and then add butter on top and then add melted butter on top of the cold butter to make the cold butter melt as well.

quote:
MeridianDog

you're a good man.

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Posted by bayouh2o

Arizona

Member since Sep 2006

904 posts

Posted on 12/8/17 at 5:42 pm to MeridianDog

I am making this now for a family party tomorrow. I will post a pic when done!

Edit: I would imagine that I can sugar the pan with brown sugar for a deeper flavor right? Or would the molasses in the sugar interfere with the other flavors?

This post was edited on 12/8/17 at 5:46 pm

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Posted by MeridianDog

Home on the range

Member since Nov 2010

14168 posts

Posted on 12/8/17 at 5:54 pm to bayouh2o

Brown sugar would work fine if it releases. You might have to add another flavor to the name.

The following has nothing to do with your question. I just wanted to say this:

Some day, I will do the cake with chopped pecans and brown sugar on the bottom, followed by the cake batter with more (good) rum added and then drizzled with (good) rum glaze after it comes out of the pan. IMO would be tasty. Might just be the pirate in my coming out.

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Posted by bayouh2o

Arizona

Member since Sep 2006

904 posts

Posted on 12/8/17 at 5:58 pm to MeridianDog

Thank you....I am now staring at the leftover pecans from the cheeseball and a bottle of rum.

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Posted by bayouh2o

Arizona