mississippimarion Profile - Allrecipes.com (16457464)


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Member Since: Dec. 2010
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Recipe Reviews 6 reviews
Buttermilk King Cake with Cream Cheese Filling
So glad y'all like it! I felt like this recipe should've come with a disclaimer: if you're looking for a cake that oozes cream cheese frosting, this isn't it. The "filling" nearly absorbs into the cake as it bakes, giving it a soft and flavorful but not runny center. Also, nutmeg and lemon *were* the traditional NOLA King Cake flavorings (anyone remember McKenzie's? :); what we've had for decades now is a cinnamon substitution - basically, a cinnamon coffee cake with colored sugar. *meh* Thanks for your comments, everyone! :)

2 users found this review helpful
Reviewed On: Apr. 18, 2014
Too Much Chocolate Cake
Forget the vegetable oil debate - just use ROOM TEMPERATURE BUTTER and HOT (rather than warm) water to make the batter manageable. It will still be very thick - you have to spread it more than pour it in to the pan - but OMG, this is an insanely easy/good recipe! Sprinkle with a non-melting powdered sugar and leave it alone - frosting this gem would be just gilding the lily. BTW, I added 1 t. of peppermint extract for the holidays and it was even better - peppermint bark cake! Mmmm! P.S. - I was really lazy the night I made this and only used canola oil Pam rather than greasing/flouring the pan the way I normally would. I only let it rest about 5 minutes out of the oven and it released PERFECTLY. As long as you're baking the cake the proper amount of time, I don't understand why you'd have to let it cool completely in the pan. It's a great recipe - just USE BUTTER and enjoy!! LOL

7 users found this review helpful
Reviewed On: Jan. 1, 2012
Three Cranberry Relish
I'm shocked that cranberry relish can taste this good - everyone LOVED it - must double the recipe next year so there's some left over for sandwiches the next day!

2 users found this review helpful
Reviewed On: Dec. 1, 2011
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