Killer Cakes – Issue 42

Posted on May 28 2012

Welcome!

HAPPY MEMORIAL DAY! I hope all of you are having a wonderful day. Here in Brea Ridge, it’s starting to get hot; and I’m beginning to look for cake recipes that are fun, different, and lighter fare. Try some of the recipes below and let me know what you think:

Key Lime III

Ingredients

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil

4 eggs

1 (3 ounce) package lime flavored gelatin mix

3/4 cup orange juice

1/2 cup butter

1 (8 ounce) package cream cheese

3 tablespoons fresh lime juice

4 cups confectioners’ sugar

Directions

1. Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

2. To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners’ sugar. Mix well.

Raspberry Cake 

Ingredients

1 (18.25 ounce) package white cake mix

1 (3 ounce) package raspberry gelatin

1 (10 ounce) package frozen sweetened raspberries, thawed

4 eggs

1/2 cup vegetable oil

1/4 cup hot water

FROSTING:

1 (12 ounce) container frozen whipped topping, thawed

1 (10 ounce) package frozen sweetened raspberries, thawed

Directions

1. In a large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil and water. Beat until well blended. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.

2. For frosting, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.

Lemon Blueberry Tea Cake

Ingredients

1 1/2 cups sugar

1/4 cup brown sugar

2 1/3 cups flour

8 tablespoons butter, room temperature

1 teaspoon cinnamon

1 egg

1/2 cup half and half

1/2 cup sour cream

Juice of two lemons

2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups fresh blueberries

2 tablespoons grated lemon zest

 

Directions

Preheat the oven to 375 degrees F.

Grease a 9 by 5 inch loaf pan.

In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth.

In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest.

Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve.

 

 

One response to “Killer Cakes – Issue 42”

  1. Shawn says:

    These look really good. I am printing them off to try. I think I even can make one today as I think I have all the ingredients.

    Happy Memorial Day!

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