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Post by :williambrad
Category :Learning Kitchen
Author :Unknown
Date :December 2011
Read :1830
Click below to download : Cakesandfrostings - Cake Double Lemon Cake By Jeanndan (Format : PDF)
Cakesandfrostings - Cake Double Lemon Cake By Jeanndan
1 Package (18 1/4 or 18 1/2 oz.) Lemon Cake Mix1 Can (14oz.) Eagle Brand Sweetened Condensed Milk
2 Egg Yolks
1/2 cup RealLemon Lemon Juice from Concentrate
1 tsp. grated Lemon Rind (optional)
Yellow food coloring (also optional)
Preheat oven to 350 degrees.
Prepare cake 13x9" pan.
Follow directions on package for baking a 13x9" cake, and bake according to
directions.
Meanwhile, in a medium bowl, beat Eagle Brand Milk, egg yolks. Stir in RealLemon Lemon Juice, add rind and food coloring if desired.
Spread above mixture over hot cake when removed from oven.
Return to bake 8 minutes longer.
Cool completely. Garnish with lemon slices and mint leaves if desired.
Store in refrigerator.
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3/4 lb unsalted butter, room temperature 3 cups sugar 5 eggs, room temperature 3 cups all purpose flour 3/4 cup Dr Pepper 2 tablespoons vanilla extract Cream butter and sugar until light and fluffy. Beat in the eggs one at time. Be sure to thoroughly mix it after each egg. Gradually add the flour alternating with the Dr. Pepper. Beat with an electric mixer on high for 3 minutes. Mix in the vanilla. Pour into greased and floured bundt pan. Bake at 325º F for 1 hour 15 minutes.
Cakesandfrostings - Cake Dr. Pepper Cake
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1/2 cup Karo® Light or Dark syrup 1/2 cup butter or margarine 5 squares (1 ounce each) Baker's® Semi-Sweet Baking Chocolate 3/4 cup sugar 3 eggs 1 teaspoon vanilla1 cup flour 1 cup chopped nuts Chocolate Glaze (optional) Grease and flour one 9" cake pan and preheat oven to 350° F.In a large saucepan over medium heat bring corn syrup and butter to boil, stirring occasionally; remove from heat. Add chocolate; stir until melted. Add sugar; stir in eggs, one at a time, then vanilla, flour and nuts. Pour into prepared pan. Bake at 350 for 30 minutes or until
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