This morning, I read a post from my dear friends Jim and Ravyn taking about tea over at their blog, and it reminded me how much I like the Tazo Wild Sweet Orange tea we have. I made a cup of it, and quickly noticed how most of the things I’m working with this morning have orange in them.
I’m not saying you care, I’m only suggesting that I like it. So there.
Something that you might like though? Delicious Sugar Cream Cake! Oooo- it’s so sugary, crispy, creamy and easy to make.
It’s like sugar cream pie, but with a cake on the bottom instead of a crust, and it gets better the longer it sits (at least in my opinion).
Sugar Cream Cake
Cake:
- 1 box yellow cake mix
- 1 stick of butter
- 1 egg
Mix these together and put in a greased 9″ x 13″ cake pan. It will be a very stiff dough, so don’t expect cake batter!
Filling:
- 4 1/2 cups of powdered sugar
- 2 beaten eggs
- 8 oz. cream cheese
Mix and pour over the cake. Sprinkle the top with nutmeg, and bake it at 350º for 30-40 minutes, or until the edges are crisp and brown. Let it cool (it will be hard to resist) and enjoy!
I feel that I should maybe warn you that you’ll be on a CRAZY sugar high. Plan on eating this when you have 4 loads of laundry to do and a house to clean, because you will have SO MUCH ENERGY!
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