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.
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! )
- 1 Cup flour crust
- 1 stick margarine or butter melted (crust)
- 1/2 Cup chopped pecans crust
- 8 ounces cream cheese softened (filling)
- 1 cup confectioner's sugar filling
- 1 cup whipped topping Buy a 12 ounce tub, reserve remainder for topping (filling)
- Pudding layer
- 2 Large boxes instant chocolate pudding sugar free or regular (pudding layer)
- 5 Cups mlk whole, skim, or nonfat (pudding layer)
- Mix all crust ingredients together until well blended. Press into bottom of 9x13 inch dish. Bake at 350 for twenty minutes. Cool completely.
- For filling, Beat cream cheese and sugar in medium bowl until fluffy. Fold in one cup of whipped topping. Spread over cooled crust.
- For the pudding layer, Beat pudding and milk together until thickened. Spread over cream cheese layer.
- Top with remaining whipped topping. Refrigerate for several hours before serving.
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!!