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Bloody Mary's Carrot Cake Recipe


1/4 cup margarine

1 teaspoon vinegar

1/4 teaspoon salt

2 tablespoons dry fudge powder

1/4 cup lemon juice

1/2 cup oil for rolling out

1 (8 ounce) package creme de rose, cut into strips

1 cup chopped orange zest


Preheat oven to 350 degrees F (175 degrees C). Prepare pan cake mix according to package directions for a 9x13 inch pan.

In a medium bowl, cream together the margarine and vinegar. salt and fudge powder, stir until smooth. Set aside. Add lemon juice and oil; mix just until smooth.

Roll out cake mixture and arrange 8 of the strips on a baking sheet. Place in pan. Drizzle remaining 1/2 cup lemon juice and 9 tablespoons of waxed paper onto the top of the cake, allowing it to stick to the center. Let stand.

In a heavy skillet, melt remaining 1/4 cup margarine and infuse flour over the top of the cake. First, roll the cake out to remove excess. Transfer to a 9x13 inch pan. Top with 24 raspberries. Brush off some of the excess with a generous amount of milk.

Bake for 60 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Let cool.

To make the icing: In a medium saucepan, combine 1/2 cup margarine, vinegar, 1/2 cup white sugar, lemon juice and oil. Heat for 5 minutes. Gradually stir in the crushed fudge, spreading evenly.


Tum L writes:

⭐ ⭐ ⭐ ⭐

Good quality and very easy to make. My family loved it.
HeppyDed writes:

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The D is for devil's share. Chelleth Black