MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Better-Than Better-Than-Sex Cake
  Categories: Cakes
       Yield: 12 servings
 MMMMM-------------------------FOR CRUST------------------------------
       1 c  Unsalted butter (2 sticks)
       2 tb Sugar
       2 c  Flour
 MMMMM-----------------FOR VANILLA PUDDING LAYER----------------------
       3    Egg yolks
     1/2 c  Sugar
     1/4 c  Flour
       2 c  Milk
       2 ts Pure vanilla extract
       2 tb Unsalted butter
 MMMMM-------------------FOR CREAM CHEESE LAYER------------------------
       1 pk Cream cheese, very soft
            -(8 oz)
     1/2 c  Sugar
       1 ts Pure vanilla extract
       1 ts Lemon juice
       1 c  Cream
 MMMMM--------------------WHIPPED CREAM LAYER-------------------------
   1 1/2 c  Cream
       3 tb Powdered sugar
       1 tb Vanilla extract
 MMMMM------------------PINEAPPLE CARAMEL LAYER-----------------------
       1 cn Crushed pineapple, drained
            -(8 oz)
       1 cn Caramel sauce or chocolate
            -sauce (opt)
 MMMMM----------------------CHOCOLATE GLAZE---------------------------
       2 oz Semisweet chocolate (2 sq)
       2 tb Unsalted butter or margarine
   1 1/2 ts Vanilla extract
   1. Butter a 9x13 baking pan. Set oven rack in center of oven and
   preheat oven to 350'F.
   2. Beat butter and sugar until fluffy. Add flour and, at low speed on
   mixer, blend until mixture is pebbly and can be pressed together.
   Press mixture on bottom of buttered pan and bake for 20 minutes or
   until golden. Cool completely. (If using a food processor, process
   until ingredients are a coarse mixture.)
   3. For pudding, beat egg yolks and set aside near stove. Whisk the
   sugar, flour and milk in a medium saucepan until free of lumps. Set
   over medium heat and cook, stirring constantly with a wooden spatula,
   just to a boil. Remove from heat and whisk a little of the hot, thick
   pudding into the beaten egg yolks then pour the yolk mixture back
   into the pudding, whisking really well. Continue to cook 1-2 minutes,
   stirring constantly, until thick.
   4. Pour pudding into bowl and add vanilla and butter, stirring until
   butter melts. If pudding has lumps, pour through a large, fine-mesh
   strainer. Chill, with plastic wrap pressed directly on surface of
   pudding, until ready to use.
   5. Beat cream cheese, sugar, vanilla and lemon juice just to blend. In
   separate bowl, whip 1 cup cream to medium-stiff peaks. Fold a scoop of
   whipped cream into beaten cheese then fold remaining cream into
   cheese. Set aside.
   6. Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks.
   7. Spread crust with cream cheese mixture, top with pineapple, then
   caramel or chocolate sauce. Spread pudding over pineapple; spread
   whipped cream evenly over pudding. Chill well.
   8. To make glaze, melt chocolate and butter over low heat, stirring
   until smooth and completely melted. Remove from heat, stir in
   vanilla. Drizzle in zigzags across cake’s surface. Makes 12 servings.