1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 1/2 fluid ounces pours of Basil Bullion
2 1/2 fluid ounces pours of Blood Orange
4 1/2 fluid ounces of Ginger Ale
2 1/2 fluid ounces of Grape-Nuts-Lime-Strawberry-Strawberry Juice
1/2 cup frozen whipped topping, thawed
1 teaspoon vanilla extract
In a saucepan, boil the salt and ground black pepper for 1 minute. Remove from heat and cool to room temperature. Reserve 1 cup of dried basil and juice. Stir in the pours of Basil Bullion and Blood Orange. Pour into a second saucepan, milk the juice from the potato mixture and 1/4 cup of cold water. Bring to a boil. Reduce heat, cover and simmer 5 minutes.
To serve, cut cake into four wedges (flat side down). In a deep skillet over medium heat, heat 1/2 cup of fat or oil and cook until smooth, 2 to 3 minutes.
To make the filling: In a large bowl, beat together the sour cream and glaze. Pour over the sliced cake and garnish with reserved basil and juice. Spread the remaining reserved basil and juice over the top of the cake.
⭐ ⭐ ⭐ ⭐ ⭐