Free cake at Breeze, pizza prizes at Lucifer’s, and Asian tacos at Beacon
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Dine at Breeze restaurant in the Hyatt Regency Century Plaza Hotel on Friday, Saturday or Sunday nights during July and receive a complimentary mini red velvet bundt cake. These are soft, tasty little suckers, and if you’d like to learn to make one yourself, a recipe from the restaurant is included after the jump. As an added bonus, if you stay at the hotel for three nights in a row, you get a fourth night free. (Room promotion lasts through Labor Day.) 2025 Ave. of the Stars, Century City. (310) 277-2000. www.centuryplaza.hyatt.com.
Lucifer’s Pizza -- a spice-obsessed Los Feliz restaurant -- just launched a new website and announced a promotion called the R.I.P. club. (Which stands for ‘Rewards in Pizza.’ Heh, heh.) Sign up for the club and buy 10 pizzas before Aug. 15 to get an 11th free and to enter a drawing to win a trip to Las Vegas. The trip includes airfare from L.A. and a two-night stay on the strip. Second prize is a $150 Lucifer’s gift certificate. That kind of money could buy you a lot of, ahem, dough. 1958 Hillhurst Ave., L.A. (323) 906-8603. www.luciferspizza.com.
July is taco month at the Asian restaurant Beacon. Throw down $5 and choose from a taste-tempting variety of fillings including stir-fried mushroom, Chinese bao, pulled pork and grilled mahi mahi. 3280 Helms Ave., Culver City. (310) 838-7500. www.beacon-la.com.
-- Jessica Gelt
Bundt cake recipe from Breeze after the jump.
Red Velvet Mini-Bundt Cakes
(Not tested; try at your own risk)
2 ½ cup all-purpose flour
1 teaspoon salt
2 tablespoon cocoa powder
½ cup butter, room temperature
1 ½ cup granulated sugar
2 eggs
1 cup buttermilk
1 teaspoon white vinegar
1 ½ teaspoon baking soda
2-oz. bottle red food coloring
Grease two 9†cake pans or 6 miniature bundt pans. Pre-heat oven to 350 degrees. In a large bowl, whisk the first 5 ingredients. In a medium bowl, whisk together the remaining ingredients. Whisk the liquid ingredients into the flour mixture. Pour batter into prepared pans and bake for 30 minutes. Dust with powdered sugar before serving. Serve with cream cheese ice cream resting on top of pecan praline.
