This cream cheese raspberry cake is a new concoction, as Andy calls my efforts. I've had the pleasure of baking three cakes in three days and watching them disappear within an hour or two. Today I let myself go and did all kinds of things to this yellow cake mix with my cheesecake filling and raspberry pie filling from a can. (I got three concoctions from one can of raspberry pie filling, so I got my money's worth out of that purchase.) It is too warm to cut, so I will let you know if the recipe is worth printing. One never knows when one strays from a baking recipe. In baking measurements seem to be everything.
We had quite a week end with workers and movers coming and going and eating. I put a big pot of something on the counter along with sliced tomatoes from the garden and a cake and the next thing I knew I had empty dishes to contend with but, luckily on my part, no moving or shaking or painting or planting. After I fixed the food I escaped with the dogs and a good book up in my private quarters. When Andy comes home from class today after his big debate day with a partner, by the way, who speaks NO ENGLISH, he can be soothed with a nice slice of cake.
Note: This is a very tasty cake. email me if you want the directions for this cake. dorislechler@aol.com
Someone did email for the recipe, so here it is, all bright and new:
Thank you for your kind email. This is a totally new made up recipe. I normally pinch recipes but these ingredients drew me forward the other day.
So:
Buy a yellow cake mix and follow the back instructions except for these changes:
1 cup of water (I used one cup of milk)
1/3 cup softened butter (plus a little splash of oil)
3 jumbo eggs (or four if they are small)
Next, the cheesecake layer:
Cream together the first two items.
1 8 oz. package of softened cream cheese
1/2 cup sugar
Then to that mix add:
2 eggs (room temperature)
a tad of salt (very little)
1 teaspoon vanilla
1/4 teaspoon almond extract
Mix all the cheesecake layer together and stir in a cup of sour cream and mix again lightly
Buy a can of your favorite pie filling. I found the raspberry to be special. (I want to try the Solo brand on this the next time.)
Spray you cake vehicle--I've only tried the Pyrex dish at this point
Spread a layer of the cake batter, a thin layer of the cheesecake mix, the final layer of the cake batter, the final layer of the cheesecake mix on top and then drop dollops of raspberry pie filling all over the cheesecake mix and take a fork or knife and swirl it around going as deeply as you wish. I didn't go too deep because it was a new recipe to me.
In my convection oven it took 40 minutes at 350. The strange thing is even though I did not swirl deeply, the entire bottom of the cake had raspberry pie filling (as well as on the top as you could see from the picture.)
Go figure! lol
Good luck and thanks for reading.
Note for Kate and Sam: Special words for your new cooking journals:
cui·sine
noun \kwi-ˈzēn, kwē-\
: a style of cooking
: food that is cooked in a particular way
equip·ment
noun \i-ˈkwip-mənt\
: supplies or tools needed for a special purpose
: the act of equipping someone or something
A blender is a special piece of equipment for the kitchen or bar use.
- 1/2-1 zucchini per person (use the smaller ones) HA HA (smaller ones, not likely from our garden)
- 2 Tablespoons olive oil mixed with 1 clove minced garlic and 1/4 tsp sea salt
- halved grape tomatoes
- basil - fresh, if you have it, or dried
- Salt and pepper
- Parmesan and mozzarella cheeses
- Cut each zucchini/summer squash in half lengthwise.
- Cut out center, carefully scooping out seeded part with a spoon. Be careful to keep bottoms intact.
- Brush cut sides of zucchini with oil/garlic mixture.
- Line up halved grape tomatoes in each zucchini half.
- Sprinkle with chopped basil, and pepper
- Mix grated mozzarella and Parmesan cheeses together and sprinkle over tomatoes.
- Grill over medium heat until zucchini is tender and cheese is melted.
Picture and recipe from Mennonite Girls Can Cook
