Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Raspberry Lemon Filled Cake
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- #64251
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 box (18.25 ounce size) lemon cake mix, plus ingredients to prepare
1 package (3 ounce size) softened cream cheese
1 jar (10 ounce size) red raspberry jam
LEMON-CREAM CHEESE FROSTING
1 cup chilled whipping cream
1 package (3 ounce size) softened cream cheese
1 cup powdered sugar
1 teaspoon grated lemon peel
directions
Cake: Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round pans.
Prepare cake as directed on package except omit oil, and mix in cream cheese with water and eggs. Pour into pans; bake as directed. Cool 10 minutes. Remove from pans and cool completely.
FROSTING: Beat whipping cream in chilled bowl until stiff. Mix rest of ingredients and fold in whipped cream.
Spread 1 cake layer with 1/4 cup jam, 1/2 cup frosting, and 1/2 cup jam. Top with remaining layer; spread top with remaining jam to 1/2-inch of edge.
Spread remaining frosting on side of cake and top edge. Refrigerate at least 1 hour. Refrigerate any remaining cake.
added by
03Sam
nutrition data
469 calories, 24 grams fat, 60 grams carbohydrates, 5 grams protein per serving.
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