A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.
A quick spin in the food processor makes this cake's prep easy enough for a weeknight dessert for your family. Its bold chocolate flavor is so satisfying that it's unlikely you'll be able to think about seconds.
'I first tried this stuffing a few years ago, and it fast became our family's favorite,' says Kathy Traetow of Waverly, Iowa. Her hearty corn bread mix is flavored with mushrooms and bacon.
