It's called Sex In A Pan. This is soooo delicious!! First Layer 1 cup chopped pecans 1 cup flour ½ cup butter, melted Mix and press into 13x9-inch pan. Bake 20 minutes. Cool. Second Layer 1 (8 oz) pkg cream cheese, room temperature 1 cup icing (confectionerÂs) sugar ½ large tub of Cool Whip Whip cream cheese, icing sugar, and ½ tub Cool Whip together, and spread evenly over top of first layer. Third Layer 3 cups milk 1 pkg chocolate instant pudding 1 pkg vanilla instant pudding Beat above ingredients together until thick, and pour over cream cheese layer. Top with remaining ½ tub Cool Whip, and sprinkle with 2 crushed Crispy Crunch chocolate bars, or chocolate shavings

Is the recipe you mean by the base? It's from the University of Illinois Extension. How to Make a Friendship Cake Starter There are a least a hundred versions of the starter and the resulting bread or cake recipe going around. There is one with fruit, one with nuts, one made with whole wheat flour and raisins and the list goes on and on. Here is one method for starting the starter. Friendship Cake Starter Recipe 1 package active dry yeast 3 cups warm water (105° to 115°F), divided 2 cups all purpose flour, sifted 2 tablespoons sugar Starter food Dissolve yeast in 1/2 cup warm water, stirring well; let stand 5 minutes or until bubbly. Combine remaining water, flour and sugar in a medium size, non-metallic bowl; mix well. Add dissolved yeast and stir well. Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80°-85°F) three days, stirring 2-3 times daily. Place fermented mixture in refrigerator at this point. Stir daily and use within 11 days. Always bring starter to room temperature before using in cake recipe. Allow to set in a warm place for one hour or longer before using. Stir well, then measure amount needed for recipe. Or on day 10 divide the mixture. Measure two to three cups starter for recipe. Divide remaining starter into one cup portions. Place in plastic or glass containers, loosely cover with plastic wrap. Keep one cup for yourself and give one cup each to friends along with the "Nurturing Your Starter" instructions and cake recipe. Nurturing Your Starter Starter Food--Your starter should have a sweet yeasty smell. If at any time you notice signs of spoilage toss the starter and begin again. Do not add milk, cream, or eggs to starter or it may produce harmful bacteria. Day #1 -- The day your receive your 1 cup of starter, stir the mixture with a wooden spoon, let it sit on a counter, loosely covered with crumpled plastic wrap or wax paper for one day. Do not refrigerate at this point. Use a nonmetallic container. Day #2, 3, 4 -- Refrigerate, stir the mixture each day, keep loosely covered. Day #5 -- Transfer starter to a larger glass or ceramic jar or bowl. Add the following "starter food." 1 cup water 1 cup flour 1 cup sugar Stir to mix, cover loosely and return batter to the refrigerator. Mixture will expand. Your container should not be more than half full. Refrigerate the starter at this point. Day #6, 7, 8, 9 -- Stir only and keep refrigerated, loosely covered. Day # 10 -- You may need to transfer the batter to an even larger container. Add more starter food and stir. Allow starter to sit at room temperature for one hour. Remove 3 cup for three friends, and measure 3 cups for the following recipe. Note: If you keep a cup for yourself, start over, beginning with Day #1. Fruit & Nuts Friendship Cake 1-1/2 teaspoons baking soda 1 cup sugar 2 cups all purpose flour 2/3 cup vegetable oil 2 teaspoons baking powder 1-1/2 teaspoons vanilla 1/4 teaspoon salt 1 cup chopped apples 3 cups starter 1 cup raisins or chopped nuts 1 egg plus 2 egg whites Combine dry ingredients in a large bowl, set aside. In another large bowl mix starter, egg and whites, sugar, oil and vanilla. Add flour mixture, apples and raisins or nuts. Pour into a greased and floured tube pan or 9 x 11 loaf pan. Bake at 350°F for 50 to 60 minutes. Cool, dust with powdered sugar. Note: Any combination of fruit and nuts can be used as long as the total equals 2 cups. Try crushed, drained pineapples, dates, pecans, or almonds.

Peppi, this is exactly as written in the book. Gus's Creamy Rice Pudding 1 quart, less 1/4 cup, homogenized milk 1/2 cup granulated sugar 1/4 teaspoon salt 1/2 cup uncooked rice (do not wash) 2 egg yolks (or 1 whole egg) combined with 1/4 cup cool milk, stirred well 1/2 to 1 teaspoon vanilla A little cinnamon for top (optional) Combine milk, sugar, salt, and uncooked rice. Stir well and bring to a boil. Now lower heat and let simmer (not boil) gently for 1 hour, stirring several times. After 1 hour, remove from stove, Add about 1/2 cup of hot mixture a little at a time, to the beaten yolks and cool milk. Then pour the yolk mixture into the pot of rice, and stir continuously for about 1 minute. Add vanilla, stirring well. Pour at once into medium-size bowl (about 7-inch size) and let remain on cake rack until cool enough to serve, or it may be refrigerated after it is cool and served cold. Top may be sprinkled lightly with cinnamon. 1/4 cup raisins, simmered about 2 minutes, and dried in a towel, may be folded into pudding before serving. The recipe also says - Very delicious, quickly prepared. I don't know about that 'quickly' part. lol Gloria

I've had this recipe at least since the 70's, and, since it's an historic recipe, is probably quite old. Fudge Batter Pudding Cake Shaker Hancock Village Sauce 1/2 cup white sugar 5 Tblsp. unsweetened cocoa powder 1/4 tsp salt 1 2/3 cups boiling water Batter 2 Tblsps butter, melted 1/2 cup white sugar 1 tsp. Vanilla 1 cup white flour 3 Tblsp. unsweetened cocoa powder 1 tsp. baking powder 1/2 tsp. salt 1/2 cup whole milk 1/2 cup coarsly chopped walnuts or pecans Set oven for 350 F. Butter 1 1/2 qt. baking dish. Sauce: Combine sugar, cocoa powder and salt in bowl and stir until combined. Pour in boiling water and stir until completely dissolved. (This will be very liquid and not look like a sauce at all.) Pour into baking dish. Batter: Combine the melted butter, sugar and vanilla in small bowl and set aside. In large bowl sift together flour, cocoa, baking powder, and salt; stir milk into butter mixture alternately with flour mixture; stir in nuts. Drop large spoonfuls of batter onto chocolate sauce. Bake for 40 minutes. Cool slightly. Serve warm.