Butter Cake +

From: PaulaDeen

• 1 (18 1/4 oz) package yellow cake mix
• 1 egg
• 16 T butter, melted, divided
• 1 (8 oz) package cream cheese, softened
• 2 eggs
• 1 t vanilla
• 1 (16 oz) box powdered sugar

Preheat oven to 350°.

Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and 8 tablespoons butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Coconut Milk Rice Pudding +-

From: FoodWishes

• 2 t milk
• 1 egg yolk
• 2 3/4 c milk
• 1 c coconut milk
• 1 T butter
• 1/3 c Arborio rice
• 1/4 c white sugar
• salt to tast
• 1/8 t vanilla extract
• 1/4 c finely diced mango
• 1 pinch Chinese five-spice powder

Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.

Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.

Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.

Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.

Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.