The custard step is more work, but it could be kept on hand in larger quantities and used for other applications. And his "dump" method for the batter is a time-saver. The cake is two days old on the counter ad it has lost no freshness. I am taking the one out of the freezer today (24 hours) to see how it does. Buddy says to freeze or refrigerate if needed.
Does anyone think the custard could use less sugar (just 1/8 cup less)?