Lemon Raspberry Pound Cake Muffins

Source:  Newspaper

Time:  15 mins prep; 30 mins bake
Servings:  8

1 C.  Cake flour (not self rising)
1/2 tsp.  Baking Powder
1/4 tsp.  Table Salt
1/4 C. Grated Lemon Zest (Approx. 1 Tbsp zest/large lemon)
1/2 C.  Unsalted Butter, softened
3/4 C.  Sugar
3 Eggs
1 tsp. Vanilla extract
1/4 C.  Heavy Cream
2 Tbsp + 1 1/2 tsp Lemon Juice, divided (Approx.  1 large lemon= 1/4 C. Juice)
1 pint Raspberries
1/4 C.  + 2 tsp.  Powdered Sugar

Heat oven to 325.  Line a cupcake tin with 8 liners.

In a medium bowl, whisk together the flour, baking powder, salt and lemon zest.  In a large bowl with an electric mixer, beat together the butter and granulated sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition, then beat in the vanilla.  Add half the flour mixture and mix just until combined.  Beat in the cream and 2 Tbsp of the lemon juice.  Add the remaining flour mixture, beating just until combined.

Spoon the batter into the prepared muffin cups, filling them halfway.  Press 4 raspberries gently into the center of the batter in each cup, then top with more batter, filling the cups just up to the tops of the liners.  Bake the cupcakes on the oven’s center shelf until golden on top and a toothpick inserted at the center comes out clean, about 30 minutes.  Transfer the cakes to a wire rack and let cool completely.

While the cupcakes are baking, make the glaze.  In a small bowl, whisk together the powdered sugar and remaining lemon juice until smooth.  When the cupcakes are cooled, drizzle the glaze over each cake.

Super yum.  Made for book club.

Strawberries and Cream Layer Cake

Source:  Mr Food

What You'll Need

• 1 (18.5-ounce) package white cake mix
• 2 (10-ounce) packages frozen strawberries, thawed and pureed
• 2 (8-ounce) container frozen whipped topping, thawed
• 1 cup fresh strawberries, cleaned, hulled, and sliced

1. Preheat oven and prepare cake mix according to package directions, baking batter in two 9-inch round cake pans.
    
2. Cool cakes completely then cut each in half horizontally, making a total of 4 layers.
    
3. Place one cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberries, and whipped topping are used.
    
4. Cover cake with whip topping.  Garnish with fresh strawberry slices and serve, or cover lightly and keep chilled until ready to serve.  

   Notes

   For best results, stack the layers with the cut-side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife.
   
   Read more at http://www.mrfood.com/Cakes/Strawberries-and-Cream-Layer-Cake-1238#gvUA2hRf4jxrL9ag.99

Made this for Easter dessert 2014

Super delicious--Al said it was the best strawberry dessert she ever had!

Triple Chocolate Cake

Source:  mom

1 Devil's Food cake mix
1 4 oz. package instant chocolate pudding
2 c. chocolate chips
1 3/4 c. water
2 eggs
1 t. vanilla

Glaze:
1 c. powdered sugar
3 T. cocoa
2 T. butter
2 T. hot water

Mix ingredients, and put in greased and floured bundt pan. Bake at 350 for 55 minutes.  Cool 15-20 minutes in pan.  Take cake out of pan.  Drizzle glaze on cake when cool.