Thursday, April 28, 2011
Cake Mix Recipes: Blueberry-Lemon Cake
1 box lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
1 1/3 cups blueberry pie filling (from 21-oz can)
1 container (12 oz) whipped vanilla frosting
1. Heat oven to 350°F. Grease bottoms only 2 (8-inch or 9-inch) round cake pans with shortening or cooking spray; lightly flour (or spray with baking spray with flour).
2. In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
4. Place 1 cake layer, rounded side down, on serving plate. Spread 2/3 cup pie filling over layer. Top with second layer, rounded side up. Frost side with frosting, building up a slight edge at top of cake. Spread remaining pie filling over top of cake to frosted edge. Store loosely covered in refrigerator.
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