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How To make Pathology Pound Cake
Ingredients
1
vegetable shortening
1
flour
1 1/4
cup
strawberry jam, seedless
1/2
pint
whipping cream
3
tablespoons
sugar
12
ounces
frozen blueberries, one package, partially thawed
Directions:
Tools: loaf pan, mixing bowl, spoon, wire cooling rack, mixer, Ziploc bag, two small serving bowls, platter
With an adult's help, preheat oven and mix cake according to package directions.
Grease and flour a loaf pan. Pour a half inch layer of batter into the pan.
Then, using a spoon, glop several lines and small pools of blood (jam) over the batter.
Repeat until you put one final layer of batter covering all signs of jam.
Bake according to package directions. After removing from pan, allow to cool 35-40 minutes.
Beat the whipping cream until stiff peaks form. Add the sugar, then whip for another minute. Using a spoon, gently swirl 2 tablespoons of the extra blood into the whipped cream and refirgerate until ready to serve the cake.
Palce the partially thawed blueberries in the ziploc bag.
Seal and lightly pound the berries until they are squished, but not complete mush. Pour into a bowl, add two tablespoons jam and mix well.
Slice and arrange the cake on a platter. Place the bloody whipped cream and blueberry blood clots beside the platter for guests to use as toppings.
Serves 8-10 psycho scientists.
Sicko serving suggestions: Garnish your platter with a garland or little flowers made of blood splattered sterile guaze bandages.
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Recipe: Not-So-Crabby Lion’s Mane Cakes (Oil-Free, Plant-Based, Vegan)
Get the printable recipe & more info here:
It has been a while, but we are back with another recipe! The video for this one was actually filmed back in March 2022 when we rented out an Airbnb in Rochester, MN to film at for a week. We filmed SO many great new recipes for you, but life has gotten in the way and thrown us a few curveballs since then. Do not fear! We will still be sharing all of the recipes, just at a slower pace than originally planned.
These “Not-So-Crabby” Cakes are actually made with Lion’s mane mushrooms, which is one of our favorite ingredients to work with. We are very lucky to have a local place in St. Louis called VL’s Urban Farm that sells amazing, VERY high quality mushrooms, including these giant beauties. They actually have an online shop where you can buy grow kits for some of their mushrooms, so check them out here even if you aren’t in St. Louis!
It’s hard to believe this giant fluffy thing is a mushroom, but when you cook it with the proper techniques, it turns into the tastiest completely plant-based, vegan, oil-free “Not-So-Crabby” cakes you’ll ever have!
We do realize that Lion’s mane can be hard to find and VERY expensive, so we did some experimenting with other ingredients and found a substitute that is more readily available and a whole lot cheaper. Check out the video and blog post for more info.
We hope you enjoy the video and get a chance to try out the recipe!
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NOTE: We are not doctors, dietitians or nutrition experts. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. (Read more at
Leech therapy for face benefits? 8 sepA12 #leechtherapy#leech#kzhijama#pimples#acne#scar#skin#shorts
സോഫ്റ്റ് പൗണ്ട് കേക്ക് ( ബട്ടർ കേക്ക് ) നിങ്ങൾക്കും ഉണ്ടാക്കാം | Easy Pound cake | Butter Cake
Pound Cake | Easy Butter Cake | Avoos Kitchen
Ingredients:
Plain flour: 1 cup
Egg: 3 nos
Unsalted Butter softened: 100 gm
Powdered sugar: 1 cup
Vanilla essence: ¼ tsp
Baking powder: 1 ½ tsp
Salt: ¼ tsp
Method:
Preheat oven to 170 degree for 10 minutes, place the oven rack in center of the oven. cut the butter into small pieces. In a bowl, Whisk egg adding 3 drops vanilla essence and keep aside. Beat butter along with sugar till light and fluffy (beat for 6-8 minutes) in high speed. Pour egg batter little by little (4 addition) to the butter and beat till incorporate with butter (beat for 8 minutes) in medium speed. Mix plain flour, salt and baking powder well. Add little by little flour to the mixture, in each addition mix well with a wooden spatula till creamy texture. Do not over mix. If you find that your mixture is too thick, pour 2-3 tbsp of milk to the mixture little by little and mix till creamy texture. Grease a loaf pan with butter and line the bottom of the pan with parchment paper. Pour the batter to the prepared pan, tap well. Bake for 170 degree about 45 minutes. After 30 minutes cover the top of the pan with foil paper to avoid burning the cake. Remove the cake from the oven and allow to cool. Then invert the pound cake on a wire rack or serving dish. Slice and serve
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