Bobota (Greek Corn Cakes with Syrup) recipe

1/2 pound butter, softened
6 tablespoons sugar
6 eggs, separated
2 (8.5 ounce) boxes corn muffin mix
1 1/4 cups milk
2 teaspoons baking powder
Dash salt
1 1/2 to 2 teaspoons almond extract

Syrup:
2 1/2 cups water
3 cups sugar
3 lemon slices
1 cinnamon stick
Almonds
Maraschino cherries

This recipe uses a box mix which modern Greek ladies use to make this delicious but unsual corn/bread/cake dessert.

Cream butter and beat in sugar well. Beat in 6 yolks and add and stir, do not beat in: muffin mix, milk, baking powder, salt and extract. Fold in stiffly beaten egg whites. Pour into a greased 10 x 15-inch pan and bake 350 for 40 minutes or done.

Remove from oven and cool to warm. Cut into squares on the diagonal. Pour over the hot syrup which was previously boiled until thick for about 20 minutes. Sprinkle with almonds and garnish each piece with a maraschino cherry.

NOTE: For a richer cake, prepare the above recipe but only use 1 box mix and 1 cup milk, plus remaining ingredients. Pour into a 9 x 13-inch pan, and bake 35 to 40 minutes.