Season 1 3 ½ lb. brisket with meat tenderizer and bake in a pan at 350˚ covered with tin foil for six to eight hours. Shred with two forks and pour on Bull’s Eye original barbeque sauce to taste. Serve on rolls.
Grammie Doll’s Famous Moist Cake
INGREDIENTS
Cake:
2 cups sugar
2 cups flour
1 cup (2 cubes) margarine
1 cup water
4 Tbsp. cocoa
½ c. buttermilk
2 eggs slightly beaten
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
Frosting:
1 stick butter
4 Tbsp. cocoa
4 Tbsp. milk
2 cups powdered sugar
1 tsp vanilla
DIRECTIONS
In a large bowl, blend sugar and flour. Put aside. In a medium saucepan melt margarine, water and cocoa. Pour over flour mixture. Stir in eggs and buttermilk. Stir in soda, cinnamon, and vanilla until well-blended.
Bake in a 9x13 pan greased with cooking spray at 350˚ for 20-25 minutes. Cool and spread on frosting.
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