Prep Time: 1½ Hours
Yields: 1 (9" x 13") Bouillie Cake
Tart à la Bouillie is an iconic dessert served in Cajun Country for centuries. It was first created to make use of excess eggs and milk. This recipe is a simplified version for the modern cooks resulting in the same great tasting flavor. You may also wish to halve the recipe and prepare a smaller serving in a 9" x 9" baking pan.
1 (approximately 18-ounce) box white or yellow cake mix, prepared according to package instructions and unbaked
1½ cups sugar
2 large eggs
8 heaping tbsps cornstarch
2 (12-oz) cans Pet® evaporated milk, divided
3 cups water, divided
2 (8-ounce) sticks butter
2 tsps vanilla extract
Preheat oven to 350°F. Grease a 9" x 13" baking pan and set aside. In a large mixing bowl, prepare cake mix with necessary ingredients according to package instruction. Pour finished batter into prepared baking pan and set aside. In a large bowl, combine sugar, eggs and cornstarch, stirring to mix well. Set egg mixture aside. In a medium saucepan, combine 1 can milk, 1½ cups water and butter over medium-high heat. Stir often until butter is melted. Add remaining milk, 1½ cups water and egg mixture, whisking constantly until mixture thickens. Stir in vanilla, mixing well. Pour filling over cake batter in prepared baking pan. Bake 35–40 minutes.