The Cookbook


Thursday, August 26, 2010


Lemon Cake Squares

1 box lemon cake mix

1 egg

1 stick butter, melted

Mix together – pat into 9x13 greased pan.


1 box powdered sugar

2 eggs

8 oz. cream cheese

Mix together and pour over top of mix. Bake at 350º for 35 minutes.

Almond Strawberry Cake

2 (18.25 oz.) boxes white cake mix

1 (8 oz.) can almond paste, crumbled

1 (16 oz.) pkg. frozen sliced strawberries thawed

2 T. orange zest

½ C. freshly squeezed orange juice

2 tsp. cornstarch

1 C. unsalted butter, softened

7 C. confectioners’ sugar

¼ C. heavy whipping cream

1 tsp. almond extract

Garnish: edible flowers

Preheat oven to 350º. Spray 3 (9”) square cake pans with nonstick baking spray with flour.

Prepare cake mix according to package directions. Add almond paste, beating until combined. Divide batter evenly among prepared pans. Bake for 28 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove cakes from pans and cool completely on wire racks.

In a medium saucepan, combine strawberries and orange zest, stirring well.

In a small bowl, combine orange juice and cornstarch, whisking well to dissolve any lumps. Add to strawberry mixture. Cook over medium heat, stirring frequently for 8 to 10 minutes, or until mixture is thickened. Cool completely.

Spread cooled strawberry mixture between cake layers. Cover, and refrigerate for 2 hours, or until chilled.

In a large bowl, beat butter at medium speed with an electric mixer for 3 to 4 minutes, or until creamy. Gradually beat in confectioner’s sugar until fluffy, adding whipping cream as needed. Add almond extract, beating well. Spread icing on sides and top of cake. Garnish with flowers, if desired.

Celebrate Magazine

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