1Preheat oven to 350, butter a glass baking dish, 12×8×2 in. Into a large bowl, sift tog. the flour, salt, B.S., b.p. and the spices. In a bowl whisk tog. the molasses, butter, br. sugar, beer, eggs, milk and add the mixture to the flour mixture. Whisk the batter until it is combined and stir in the pecans. Batter will be thin.
2Pour batter into the baking dish, bake 30 min. or till firm to the touch, and a toothpick comes out clean.
3Make glaze, poke holes in cake and pour glaze over cake, let cool, enjoy!!!
Scallops are the perfect choice for a weeknight dinner--they're simple to prepare, but feel like something special.
How to Frost a Cake with Meg Ray
A hot cake plus cold frosting means cake death: soggy and ugly. Meg Ray, founder and owner of San Francisco’s Miette patisserie and confiserie, explains what you’re doing wrong when you’re frosting a cake. Plus, more importantly, what you should be doing right: using good tools, keeping the components at the right temperature, giving it a crumb layer, and more. Here's CHOW's basic yellow cake recipe to try out your new frosting skills on.