Lilac birthday cake by Joyce.
Tuesday, July 13, 2010
Duncan Hines Lemon Cake
A recipe from a good friend. We all love lemon, my husband and grandson "don't want any other cake."
Duncan Hines Lemon
l box Duncan Hines Lemon cake mix
4 eggs
1 lemon instant pudding mix
1/3 cup canola oil
2 large lemons...finely grated zest (use it all)
1/2 cup water
1/2 cup juice from the lemons (add either bottled lemon juice or water to make a half cup)
Add all the ingredients to a bowl, mix to combine, scrape sides of the bowl and mix on medium for 2 minutes.
Pour into greased/floured pan. For this I use an 8" x 3" round.
Bake at 315-325 degrees, until done.
If doing a larger cake double or triple the amounts.
Lemon Icing
2 pounds 10x sugar
1 cup butter or Crisco (or half and half)
1 teaspoon Vanilla
2 teaspoons Lemon extract
1/2 cup Lemon juice
Put butter/Crisco into a bowl, add the 10x sugar, salt, vanilla, lemon flavor, and lemon juice. Mix on low until blended. If more liquid is needed, add by the tablespoon, either water or lemon juice.
The icing my be doubled or tripled, as needed.
Duncan Hines Lemon
l box Duncan Hines Lemon cake mix
4 eggs
1 lemon instant pudding mix
1/3 cup canola oil
2 large lemons...finely grated zest (use it all)
1/2 cup water
1/2 cup juice from the lemons (add either bottled lemon juice or water to make a half cup)
Add all the ingredients to a bowl, mix to combine, scrape sides of the bowl and mix on medium for 2 minutes.
Pour into greased/floured pan. For this I use an 8" x 3" round.
Bake at 315-325 degrees, until done.
If doing a larger cake double or triple the amounts.
Lemon Icing
2 pounds 10x sugar
1 cup butter or Crisco (or half and half)
1 teaspoon Vanilla
2 teaspoons Lemon extract
1/2 cup Lemon juice
Put butter/Crisco into a bowl, add the 10x sugar, salt, vanilla, lemon flavor, and lemon juice. Mix on low until blended. If more liquid is needed, add by the tablespoon, either water or lemon juice.
The icing my be doubled or tripled, as needed.
Saturday, July 10, 2010
The Beginnings 2 The Filling
Pineapple Filling
Ingredients:
20 oz. crushed pineapple in juice
1 1/4 cups sugar, divided
3 tablespoons cornstarch
8 ounces cream cheese
1 large egg yolk
1 tablespoon lemon juice
Preparation:
Bring the pineapple and 1 cup sugar to a boil. In a small bowl mix the cornstarch with a little water to make a meduim thick mixture, pour into the boiling pineapple mixture. Cook until thickened and clear, remove from heat and cool.
Mix together 1/4 cup sugar and cream cheese. Stir until well blended. Add yolk, stir well, add lemon juice. Swirl cream cheese into cooled pineapple mixture.
Set aside until ready to use.
This filling is used in the Carrot Cake.
Original recipe is Southern U.S. Cuisine
Ingredients:
20 oz. crushed pineapple in juice
1 1/4 cups sugar, divided
3 tablespoons cornstarch
8 ounces cream cheese
1 large egg yolk
1 tablespoon lemon juice
Preparation:
Bring the pineapple and 1 cup sugar to a boil. In a small bowl mix the cornstarch with a little water to make a meduim thick mixture, pour into the boiling pineapple mixture. Cook until thickened and clear, remove from heat and cool.
Mix together 1/4 cup sugar and cream cheese. Stir until well blended. Add yolk, stir well, add lemon juice. Swirl cream cheese into cooled pineapple mixture.
Set aside until ready to use.
This filling is used in the Carrot Cake.
Original recipe is Southern U.S. Cuisine
Beginnings : The Carrot Cake
Carrot Cake
Serves: 12-16
Prep. Time: Approx. 10 minutes
Baking Time: 40-45 minutes
Difficulty: Easy
Pans: 9 x 13 or 2 8" rounds
A delicious, moist cake made from a boxed cake mix.
Ingredients:
1 pkg. white cake mix or carrot cake mix
1 pkg. vanilla instant pudding
4 eggs
2 cups grated peeled carrots
1/4 cup water
3/4 cup raisins (optional)
1/2 cup chopped pecans or walnuts (optional)
(If you're using a carrot cake mix omit the spices)
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
Directions:
In a large mixing bowl combine the cake mix, pudding mix, carrots, oil, water, raisins, cinnamon, and nutmeg. Beat on low speed for 1 minute to blend, then on medium for 2 minutes. Add nuts, if desired, mix gently to blend. Spread batter into prepared pan. Bake 40-45 minutes or until a tester comes out clean. Cool completely in the pan on a wire rack. Cover with foil and refrigerate for 2 hours or until completely chilled. Now it is ready to fill and ice and decorate.
Source: Cake Mix Magic
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