Moody Mountain Blueberry Frump Cake Recipes

MOODY MOUNTAIN BLUEBERRY FRUMP CAKE

Steps:

• Preheat oven to 400 degrees.
• Mix egg, molasses, sugar, butter and cinnamon in medium bowl.
• Add baking powder, baking soda blueberries, salt, sour cream and flour.
• Turn into greased 8 x 8 baking pan (or approximate).
• Sprinkle top with sugar.
• Cook 40 to 45 minutes.
• Recipe can be doubled and cooked in a 9 x 12 baking pan.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
• Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

MONTANA MOUNTAIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease three 8" layer cake pans; dust lightly with bread crumbs.
• Sift dry ingredients together.
• Cream butter and sugar; add vanilla.
• Beat in eggs, one at a time, until well blended.
• Beat in chocolate.
• Add water alternatively with dry ingredients.
• Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
• Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
• Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
• If necessary for even frosting, cut the tops level.
• Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
• With your spatula, quickly pull frosting up in peaks all over the cake.