Articles from the June 13, 2019 edition

Updated Jun 13, 2019

Seriously, you know I use just a wee bit of alcohol in some of my cakes to make them more moist. No one likes dry cake. Much of the alcohol content cooks out of any food, but not 100 percent of the alcohol product. I just use it as a texture softener. Anyway, this cake recipe comes originally from a tried and faithful book I bought at Walgreen's some years ago, "Cathy Mitchell Presents Dump Cakes and More." I have somewhat modified it. The cake mix does save some time. Equipment needed: 12 or 10 cup Bundt cake pan, sprayed wi...