Recipe

Lincolnshire Plum Bread Recipe

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Ingredients

1/4 c Milk
1 Envelope dessert topping mix
1 1/2 c Mini marshmallows
2 tb Green creme de menthe
4 ts Creme de cacao

Directions

Step #1 From: Bisquick Cookbook Posted by: Donna Ransdell Heat oven to 375.
Step #2 1.
Step #3 Beat eggs in small mixer bowl about 5 mins or until thick and lemon colored.
Step #4 slowly beat in granulated sugar.
Step #5 mix in vanilla & milk on lowish speed.
Step #6 slowly add baking mix, beating just until batter is smooth.
Step #7 2.
Step #8 Pour batter into aluminum foil lined jelly roll pan, 15x10x1 inch, spreading batter to corners.
Step #9 3.
Step #10 Bake 12 to 15 mins or until wooden pick inserted in center comes out clean.
Step #11 Loosen cake from edges of pan; invert on towel Sprinkle topd with confectioners' sugar.
Step #12 Carefully remove foil; trim stiff edges if necessary.
Step #13 4.
Step #14 While hot, roll cake & towel from narrow end.
Step #15 Cool on wire rack.
Step #16 Unroll cake & remove towel.
Step #17 Spread cake with Choco-Mint Filling.
Step #18 Roll up & frost with chocolate frosting, leaving ends unfrosted.
Step #19 With tines of fork, make strokes in frosting to resemble bark.
Step #20 Decorate with red cherries & candy spearmint leaves.
Step #21 put in the fridge.
Step #22 8 to 12 servings.
Step #23 CHOCO-MINT FILLING mix 1/2 can (18-oz) Betty Crocker chocolate fudge pudding & 1/2 tsp peppermint extract.
Step #24 Or, it can go Irish with a Grasshopper Filling: mix marshmallows & milk in saucepan.
Step #25 Cook over med-heat/flame, stirring constantly, just until marshmallows are melted.
Step #26 Chill until thickened.
Step #27 mix in liquers.
Step #28 Prepare topping mix as directed on package.
Step #29 Fold in marshmallow mixture.
Step #30 Spread cake with filling, roll up & chill til set, at least 4 hrs.
Step #31 Just before serving, Sprinkle top with confectioners sugar.
Step #32 --.
Enjoy the LINCOLNSHIRE PLUM BREAD recipe