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Cakesandfrostings - Cake Lemon Roll Cake Post by :mmcbee Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1927

Click below to download : Cakesandfrostings - Cake Lemon Roll Cake (Format : PDF)

Cakesandfrostings - Cake Lemon Roll Cake

16 ozs angel food cake mix
powdered sugar
14 ozs fat-free sweetened condensed milk
1/3 c lemon juice, bottled
2 tsps lemon peel -- grated
4 drops yellow food coloring
4 ozs Cool Whip(r) Free -- thawed

Preheat oven to 325. Line a jelly-roll pan with aluminum foil, extending foil 1" over ends of pan. Prepare cake mix
according to package directions.

Spread batter evenly into prepared pan. Bake for 30 minutes. Immediately turn onto towel sprinkled with powdered sugar. Peel off foil and begin rolling at narrow end, roll up cake with towel, jelly-roll fashion.

Cool thoroughly. Meanwhile, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon peel, and food coloring. Mix well.

Fold in whipped topping. Unroll cake; trim edges. Spread half lemon mixture; reroll without towel. Place on serving platter, seam side down. Spread remaining mixture over roll.
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Cakesandfrostings - Cake Lemon Sour Cream Cake W Strawberry Glaze Cakesandfrostings - Cake Lemon Sour Cream Cake W Strawberry Glaze

Cakesandfrostings - Cake Lemon Sour Cream Cake W Strawberry Glaze
1 pkg. Duncan Hines Lemon Cake mix 1 cup of water 1 cup sour cream 3 eggs 1 18oz jar apricot preserves 1 pints fresh strawberries I use 2 pints because I like use the prettiest strawberries. Two 9" layer pans. I use my two Wilton Petal Pans for a really pretty look. Heat oven 350. Grease and flour pans. Combine mix, water, sour cream, and eggs. Bake for 30-35 minutes. Cool in pan on rack for 15 min. Remove from pan and cool completely. Refrigerate for at least 1 hour for ease insplitting. Glaze/Filling Put preserves in small mixing bowl

Cakesandfrostings - Cake Lemon Ricotta Cakesandfrostings - Cake Lemon Ricotta

Cakesandfrostings - Cake Lemon Ricotta
6 tablespoons butter 3/4 cup sugar 1/3 cup ricotta cheese 3 eggs, separated 1-1/2 cups flour 1-1/2 teaspoons baking powder Grated zest of 1 lemon 3 tablespoons lemon juice Preheat oven to 350 °F. Grease a 9" pan (round or springform), lining the bottom with wax paper and thengreasing and flouring the paper. Cream together butter and sugar, then beat in ricotta. Add egg yolks, one at a time, beating between each addition. Blend in 2 tablespoons flour, along with lemon zest and juice. Sift baking powder into remaining flour,then slowly add to batter. Mix just until blended. In a separate