One Egg, Three Yolks, No Joke
DEAR MELBA: I recently cracked open an egg, and it had three yolks in it. I got really excited. I had never had triplets. I have broken open extra-large eggs and found I had twins but never triplets.
— CAROLINE MEDLINGER, Oklahoma City
Caroline sent me a picture. I had never seen three egg yolks in one egg before either. Makes cooking breakfast easier, I guess.
DEAR MELBA: Shirley Gavula requested a recipe for “Pudding Cake.” Can you stand one more? I've been making this one since the 1960s.
BROWNIE TOP-SIDE-DOWN CAKE
18-24 marshmallows, quartered
1 cup pecans, optional
1 cup brown sugar
1/3 cup cocoa
2 cups water
1 box devil's food cake mix
Preheat oven to 350 degrees. Arrange marshmallows and nuts in bottom of greased 9-by-13-inch pan. In medium bowl, combine brown sugar, cocoa and water. Gently spread over marshmallows.
Prepare cake mix by box directions and pour over mixture in pan. Do not stir. Bake 45 to 50 minutes. Serve warm or cold with whipped cream, ice cream, etc.
— MARCIA JAMES, Bokchito
DEAR MELBA: I believe the Tunnel of Fudge Cake recipe is the one Shirley Gavula wants. This was a Pillsbury recipe, but they stopped making the Double Dutch Frosting Mix, maybe 10 years ago, but came up with a similar recipe. It develops a tunnel of fudge as it bakes. Nuts are necessary for the success of this recipe, so be sure to use the full amount.
Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
PILLSBURY'S TUNNEL OF FUDGE CAKE
1 ¾ cups granulated sugar
1 ¾ cups butter or margarine, softened
2 cups confectioners sugar
2 ¼ cups all-purpose flour
¾ cup cocoa
2 cups chopped walnuts
Heat oven to 350 degrees. Grease and flour 10- or 12-inch fluted or tube pan. Combine granulated sugar and butter in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups confectioners sugar; blend well. Stir in flour, cocoa and walnuts by hand until well blended. Spread batter in prepared pan.
Bake 50 to 55 minutes or until top is set and edges are beginning to pull away from the edge of pan. Cool upright in pan on wire rack 1 ½ hours; invert onto serving plate. Cool at least 2 hours.
¾ cup confectioners sugar
¼ cup cocoa
4 to 6 teaspoons milk
Combine sugar and cocoa in small bowl, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
— TONI RICHARDSON, Oklahoma City
DEAR MELBA: Wickline United Methodist Church, 417 Mid America Blvd., in Midwest City, will host its annual Fall Arts and Crafts Show and Sale from 9 a.m. to 4 p.m. Saturday, with more than 50 booths. There will also be a concession for lunch, including hamburgers, hot dogs, nachos, desserts, drinks and Ms. Donna's homemade stew and cornbread. We hope to see everyone there.
— KAREN LIPPE, Midwest City
DEAR MELBA: Another year, and my mother, Agnes Miller, is still going. Mother will be 104 this month, Nov. 27, and we've already started celebrating. If readers could send birthday cards, she would be so thrilled.
Her address is 2100 NE 140, Apt. 304E, Edmond OK 73013.
— PATTY ALLEN, Edmond
If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.