Unlike the previous recipe, this one is NOT for the health conscious ;) So, we decided to replace the oil and egg in the white box cake with Greek yogurt. As you can see, it kind of flopped.
It became really wet and dense, even after baking it 10 extra minutes. It is supposed to be tall and fluffy. I believe that it would have turned out perfectly if I had just left it alone. But, substituting ingredients to make healthier versions is all trial and error. And it can be very tricky with certain recipes. I will definitely be trying this one again AS IS! And I will post about it again. Very good flavor in spite of the flop. Ingredients: 1 pkg White Cake Mix, plus ingredients to prepare 1 pkg Lemon Cake Mix ½ cup Sour Cream 1 tsp Vanilla Extract 1 Lemon, juiced 1 cup Whipping Cream 1 pkg Mascarpone Cheese 1 cup Powdered Sugar 4 Tbsp Melted Real Butter Directions: 1. Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. 2. Bake in a 10 inch round baking pan and cool the cake completely. For the lemon cream filling, mix the mascarpone, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, then mix until creamy and smooth. 3. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. 4. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping. NUTRITION: 544 calories, 34 grams fat, 55 grams carbohydrates, 5 grams protein per serving. Recipe from betterrecipes.com
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