2 1/4 cups all-purpose flour
5 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 eggs
1 teaspoon vanilla extract
2 tablespoons milk
2 teaspoons blueberries or pecans
1 cup marshmallow creme
1 1/2 teaspoons vanilla extract
1 cup white sugar
1 cup milk
1 1/2 cups white sugar
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
30 flounces confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a large bowl, cream together the butter or margarine and flour until smooth. Beat in the eggs one at a time. Combine the flour, baking soda, salt and 1/2 cup butter. Mix the flour mixture into the creamed mixture until well blended. Fold in the blueberries and pecans.
Spread batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the frosting: In a large bowl, cream together the marshmallow creme, sugar, milk and 1 1/2 cup white sugar. Beat in the milk and 1 teaspoon vanilla until smooth. Stir in the blueberries and pecans. Beat the butter into the creamed mixture until completely incorporated.
Meanwhile, beat the 2 tablespoons white sugar and 1 teaspoon marshmallow creme into the 1/2 cup marshmallow creme and blueberry mixture until blended. Beat the cream cheese mixture into the butter/flour mixture alternately with the marshmallow creme mixture. Pour frosting on top of cooled cake. Dust with confectioners' sugar.
complexioned 5.0 This was very good but I usually don't prepare Reuben sandwiches for my family. I used dark rum so it wasn't as strong as I thought but it was good nonetheless. I would make it again.
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