I’ve always wanted to make Truvy’s “Cuppa Cuppa Cuppa Cake” from Steel Magnolias. And last night I realized my dream.
I won’t even show you the process shots, because there are hardly any process shots. The cake is painfully, ridiculously, unabashedly easy to throw together.
To paraphrase Truvy, it’s a cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice. Mix it and bake it till brown and bubbly. Serve it with ice cream to cut the sweetness.
Amen.
I did what Truvy said. I mixed flour (self-rising), sugar, and fruit cocktail. (Note: I went ahead and used a whole can of fruit cocktail, as I really thought the cake could use the moisture.) I baked it till brown and bubbly. Note that the original recipe (and the one I list below) calls for baking the cake in a square pan. But I decided to double it and make a larger cake last night. It’s the kinda gal I am.
After tasting how rich it is, however, I won’t be doubling it next time.
Help me, Rhonda.
Scoop it out…
Plop it on a plate…
Then–and this is very, very important–whip up some heavy cream without sweetening it. Just keep it pure and holy. After tasting a little bite of the finished cake, I knew serving it with ice cream would be sweetness overload–the cake itself is almost too sweet on its own.
Plop a generous amount of unsweetened whipped cream on top.
The verdict? It was really yummy. Warm, uncomplicated…definitely under the “comfort food” umbrella. Definitely on the sticky side. I did want to taste a little salt; I’ll probably toss a little in the flour mixture next time. The unsweetened whipped cream really did turn out to be a vital part of the experience; it changed the flavor of the cake by taking away that cloying sweetness that otherwise makes it “too much.”
And it took exactly ninety seconds to get it in the oven. For that reason alone, it’s a cake to keep in your repertoire.
God bless you, Truvy. Will you come do my hair?
Love,
Pioneer Woman
