I’m starting a new project: putting together a family cookbook, one recipe at a time. This recipe is one that my husband grew up with. My family cooked something similar, but I prefer his family’s version. It’s called Monsters because it puffs up in strange ways when it’s cooking. I like to experiment with this recipe. It’s pretty forgiving. When we cook it for our family now, we double it and cook it in two cake pans side by side in the oven at the same time.
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