04 February 2014

Warm Lemon Cheesecake Cake

It's cold. Like, totally, mind-numbing, toe-numbing, icy, arctic cold.  Cold like we never get here in Arkansas for more than a couple of days a year.  It's been cold like this for a month with the exception of a couple of days.  The weather calls for warm, soothing desserts.  It calls for soup, hot chocolate, and fuzzy socks. 

I made this cake for our Super Bowl party, which got cancelled because of icy roads.  The weather is really bumming me out since I missed out on all that good food.  The good food included my stepdad's award-winning ribs.  They're heavenly and one of the best foods in the entire world.

I very, barely adapted this recipe from the Warm Winter Lemon cake on the Kraft Recipes website.  I was drawn to it because it's warm (totally obvious) and lemon always makes me think of warm weather.  Don't get me wrong.  I am not a fan of the summer.  It's too darn hot.  I just want to not have to feel chilled to the bone all the time.  This cake did the trick.  I only made some minor changes and it was a real success.  It's light, fluffy, ooey, gooey, lemony, creamy, warm, luscious and just plain delicious.  You should go make one.  If you live anywhere near me you should have time since we're supposed to get iced in again tomorrow.

Warm Lemon Cheesecake Cake
makes one 9x13" cake
1 pkg lemon supreme cake mix & ingredients called for on the package
Juice and zest of 1 lemon
One 3.4 oz pkg lemon flavor instant pudding
One 3.4 oz pkg cheesecake flavor instant pudding
1/3 cup sugar
2 cups cold milk
1 1/4 cups water
1 tsp vanilla extract
powdered sugar
Preheat oven to 350°.  Spray a 9x13" baking dish with nonstick spray; set aside.
Prepare the cake batter as directed on the package and stir in the lemon juice and zest; pour the batter into the prepared baking dish.  Place the baking dish on a baking sheet that is larger than the baking dish. (The sheet will catch any sauce that bubbles over the sides of the dish.)
Beat the pudding mixes, sugar, milk, water, and vanilla; whisk well.  Pour the sauce over the batter in the dish.
Bake 55 to 65 minutes or until a tester comes out clean and the cake is springy to the touch.  Cool 20 minutes.  Sprinkle with powdered sugar.  Serve warm.  Store in the refrigerator, well covered up to one week.

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