|Cooking in the Deep-South with Chef Bob|
|by Sir Robert (Chef Bob) Vaningan O. S. C.|
The words "Deep-South Cuisine" are often misunderstood. Not to be confused with Cajun or Creole which are strictly Louisiana.
Results 21 - 30 of 219 for blackberry cake
Mix cake ingredients and pour ... Bring glaze ingredients to a boil. Spread over cake. Sprinkle with powdered sugar. (Manischewitz wine makes the best cake!)
Dump ingredients in ... medium speed 1 minute. Do not over beat. Bake at 350 degrees for 35-40 minutes in tube or loaf pan. Glaze cake after cake has cooled.
Mix together the above ingredients and pour in greased and floured Bundt pan. Bake at 350 degrees for 45-50 minutes.
Spray bundt pan ... of pan. Mix cake mix, Jello, oil, ... You could use any flavors of Jello and wine in this cake. Let come to a boil and pour over cake.
Cream sugar and Crisco until creamy. Add beaten eggs. Add soda to buttermilk. Sift flour and spices. Add buttermilk and flour to creamed mixture, ...
Mix the first ... and sugar together by hand. Pour half of glaze on cake while still hot and in pan. Pour other half on cake when taken out of cake pan.
Mix well and bake at 350 degrees. Use either 2 in pans or bundt pan. Blend together and ice cooled cake.
Bake at 350 degrees in bundt pan for 40 to 50 minutes. Pour over cake while warm.
Combine cake mix and gelatin, ... found that pecans were distributed better and cake would "turn out" of pan easier if I used tube pan with flat type bottom.
Preheat oven to ... flour a Bundt cake pan. Sprinkle nuts ... cake out of pan and cool. Thicken rest of glazed with more powdered sugar and pour over cake.
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