Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
Fresh Strawberries, halved
Fresh mint leaves
Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
“Watch your thoughts;they become words. Watch your words; they become actions. Watch your actions, they become habits. Watch your habits, they become character. Watch your character; it becomes your destiny.” ~Frank Outlaw
This is an amazing, moist, chocolate cake! Our good friend, Tim shared this wonderful recipe with us and it has been a favorite since. 🙂
3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
1/2 cup baking cocoa
2 tsp. vanilla
2 TBSP. vinegar
2 cups warm water
2/3 cup oil
Mix dry ingredients together. Make 3 wells. Put vanilla in one, vinegar in another and oil in third one. Then pour water over all and mix by hand. Bake in a greased 9×13″ pan @350 degrees.
A Cream cheese frosting is really great on this recipe!
Cream Cheese Frosting Recipe:
1/2 cup of butter (1 stick), room temperature
8 oz of cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla (orange or almond) extract
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake.
Tip: To make your cake frosting really smooth looking, sprinkle a little water over the spread frosting and use a blunt knife to make it smooth. 🙂
So glad you were able to stop by today. My hopes are that you will enjoy your visit and feel encouraged and inspired when you leave.:)
“When we take time to notice the simple things in life, we never lack for encouragement. We discover we are surrounded by a limitless hope that’s just wearing everyday clothes.” ~Wendy Moore
This is a light, berry cake and is refreshing with a scoop of vanilla ice cream.
2 cups sugar
3/4 cup butter softened
1 tsp. Almond extract
2 cups all purpose flour
2 1/2 cups fresh or frozen (thawed) cranberries
2/3 cup chopped pecans
whipped cream (optional)
In mixing bowl, beat eggs with sugar until slightly thickened and light in color, or about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans, spread in greased 9×13″ pan.
Bake @350 degrees for 45-50 minutes, or until tested done.