You’ve got to try this decadent dessert recipient! Try it!
Ingredients:
5 large eggs
7 tbsp granulated sugar
1/2 tsp vanilla extract
1/4 cup unsalted butter/butterfly butter (or vegetable oil)
4/5 teaspoon baking soda
1/8 tsp salt
1/4 cup unsalted flour
Instructions: Preheat oven to 350F, line a 10×6 sheet pan with parchment paper. In a medium sized bowl, whisk together eggs, sugar, vanilla, butter, baking powder, salt, and flour. In a separate bowl, whisk together flour, cornstarch, milk, and salt until all ingredients are blended well. Add wet ingredients to dry ingredients. Scrape down sides of the bowl every so often after each addition. Bake for 20-22 minutes until a toothpick comes out clean. (See photo.) Allow to cool completely before serving.
This frosting dries up fast, I used about 8 minutes.
For more of our sweet, gooey dessert creations:
Bacon and Coconut Cake Frosting
Chocolate Cherry Vanilla Frosting
You may have noticed the previous recipe called for butterfly butter. If you’ve got a family recipe for butterfly butter, feel free to use that, but if you don’t, here’s my own super secret recipe that you can use to impress your friends and make a delicious butterfly butter:
2-4 slices of flax meal (any type will do here)
1 can of dried baby alfalfa sprouts (1)
2 tablespoons butter
1 cup shredded or coarse sea salt
1 tablespoon sugar
In a large bowl, toss the flax meal with 3 tablespoons butter and toss to coat. Then add the salt and pulse together. If the butter is not all in one spot, add some more salt. Toss well to coat. In a large pot over medium high heat, bring the butter to a boil then turn off and let simmer for 15 minutes until the flax meal is soft. Remove the pan from the heat and let cool until it’s nice and cool to the touch (it’s going to be warm to the touch when you slice it up). Cut the flax into 1/2-inch pieces and place them in a bowl. Then toss them into the butter and mix until mixed. This process takes less time than it sounds like it would. When this is all done, slice the pieces into pieces as wide as you can, adding 1/4-inch thick slices to each. In a large skillet, heat up the butter over medium high heat. Cook the flax pieces for 2 minutes. Flip them over and place the pieces directly on the skillet surface then flip each piece until just about 2-inches apart. Add the butter mixture and saute until the butter is melted. When it is nice and smooth, the butter should be hot enough to burn your eyes. The butter won’t brown as much when fried (I found mine still turned slightly red in the bottom where I pressed them). Once the butter is hot, pour the melted butter over the flax chunks. Spread on the bottom of a 10-inch baking dish. Drizzle with 1.5 cups of the butter mixture and sprinkle liberally with sea salt. Bake uncovered at 350 for 20 minutes, until golden brown.
