This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pound Cake With Raspberry-Lemon Sauce
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- #80488
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
CAKE
1 package (18 ounce size) yellow cake mix
1 small package instant vanilla pudding mix
1 cup water
3/4 cup margarine or butter, softened
2 tablespoons powdered sugar
4 eggs
SAUCE
1/2 cup sugar
2 tablespoons cornstarch
1 package (10 ounce size) frozen raspberries with syrup, thawed and drained, reserving liquid
water
2 tablespoons margarine or butter
1 teaspoon grated lemon peel
2 tablespoons lemon juice
red food color, if desired
directions
Heat oven to 350 degrees F. Generously grease and flour 12-cup Bundt pan.
In large bowl, combine all cake ingredients at low speed until moistened, beat 2 minutes at medium speed.
Pour batter into greased and floured pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes, invert onto serving plate.
To make sauce, in medium saucepan combine sugar and cornstarch, mix well. Add water to reserved liquid from raspberries to make 1 cup, gradually stir into sugar mixture in saucepan. Cook over medium heat until mixture boils and thickens, stirring constantly.
Remove from heat, stir in 2 tablespoons margarine, lemon peel, lemon juice and food color, mix well. Fold in raspberries. Slice cake, serve warm sauce over cake.
added by
NTexan
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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