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Cakesandfrostings - Cake Bundt Raspberry Cream Cheese Post by :AndConNetBiz Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2904

Click below to download : Cakesandfrostings - Cake Bundt Raspberry Cream Cheese (Format : PDF)

Cakesandfrostings - Cake Bundt Raspberry Cream Cheese

Source: Deer Mountain Bed & Breakfast Lead, South Dakota

Makes 15 muffins or 1 Bundt cake

2 1/4 cups all-purpose flour
1 cup sugar, divided
3/4 cup (1 1/2 sticks) butter
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sour cream
2 eggs, divided
1 tsp. almond extract or 1 tsp. vanilla extract
8 oz. cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350 degrees.

In large bowl, combine flour and 3/4 cup sugar. Cut in butter until crumbly; reserve 1 cup of mixture.

To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract.

Spoon mixture into muffin cups.

Combine cream cheese, 1/4 cup sugar and remaining egg. Spoon cream cheese mixture over batter in pans.

Spoon preserves over cream cheese mixture. Add almonds to reserved crumb mixture and sprinkle over muffin tops.

Bake muffins 20 minutes.

For a Bundt cake, bake 50 to 60 minutes or until cake tester comes out clean.
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Basic recipe from a mix. Makes 12 Bundt-lettes. 1 (18-1/2 oz package cake mix 1 (3-3/4 oz) package instant pudding mix 4 eggs 1/2 cup cooking oil 1 cup water Choose cake and pudding flavors to your individual taste. Combine all ingredients, beat 3-4 minutes. Pour batter into greased and floured pan and bake at 350 for 15-20 minutes or until it tests done. Cool in pan 5-10 minutes, then turn out on wire rack. This is a 1973 cookbook and now most cake mixes have the pudding already in the mix. Just decrease your eggs to 3 and oil to

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1 cup Diamond Walnuts 1/4 cup sifted all-purpose flour 1/4 cup unsweetened cocoa 5 large eggs separated 1/2 tsp. salt 1/4 tsp. cream of tartar 2/3 cup sugar 1/2 tsp. vanilla Whipped Cream Cocoa Glaze Preheat oven to 350 degrees F. Grate walnuts fine. Mix with flour and cocoa. Beat egg whites, salt and cream of tartar barely stiff: gradually beat in 1/3 cup of sugar. Beat egg yolks, remaining sugar and vanilla until thick. Pour over egg whites: gently fold together. Gradually fold in walnut mixture. Turn into a 10x15x1" pan lined with greased wax paper. Bake @ 350