Audrey’s Easy Chantilly Cake
Cake:
1 box (18.5 ounces) chocolate cake mix
4 eggs
1 package (4 serving size) chocolate instant pudding
1 1/4 cups water
1/2 cup vegetable oil
Chantilly frosting:
2 egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup butter
2 tablespoons evaporated milk
2 teaspoons vanilla extract
1/4 cup chopped and toasted macadamia nuts (optional)
Instructions
Cake:
Preheat oven to 350 degrees. Grease a 13 x9 x 2-inch pan. In a large bowl,
combine all ingredients; mix well. Pour into prepared pan. Bake for 40 to 45
minutes; cool. Frost with Chantilly frosting (recipe below). Makes 20 servings.
Chantilly frosting:
Mix egg yolks and sweetened condensed milk together in a saucepan. Add butter
and evaporated milk. While stirring constantly, cook on medium heat for
approximately 6 minutes, until it starts to bubble. Remove from heat and add
vanilla. Add macadamia nuts. If the frosting is too thick, add a little more
butter).