Let's talk hospitality....Southern hospitality! My Yankee cousins are sometimes startled by the extraordinary lengths southerners will go to in order to make a visitor feel at home. So often, one of Mother's friends would dash into the kitchen and leave a casserole for dinner or drop off a bag of fresh summer vegetables from their own garden.
When you visit Mississippi, you will enjoy fried catfish and hushpuppies in my birthplace of Vicksburg, creole gumbo and soft shelled crabs in Biloxi and ham hocks with turnip greens in Tupelo.
Now Southerners are well known for their desserts....peach cobbler, banana pudding, buttermilk pie and those delicious homemade red velvet cakes. Over the years of passing around the family recipes, each cook adds their own little "something special" to make these recipes, your signature dish! Mother added a vanilla mousse filling to her red velvet cakes, and I follow in her footsteps. It sure made my daddy smile......he always said...."the huggin' and kissin' may not last forever, but the cookin' do!
1 6- ounce package of instant vanilla pudding
Preheat oven to 350 degrees F and make sure the rack is in center of oven. Butter two 9- inch round cake pans and line the bottoms of the pans with parchment paper. Set aside.