Tuesday, May 18, 2010

POUND CAKE WITH LEMON AND RASPBERRY SAUCE

1 box of yellow cake mix
1 pkg (3/4-oz) vanilla instant pudding
1 cup water
3/4 cup butter, softened
2 tbsp powdered sugar
4 eggs

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt or tube pan; set aside.

In a mixer bowl, combine the cake mix, dry pudding mix, water, softened butter, powdered sugar, and eggs. Mix at low speed of electric mixer until moistened. Beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 350 degrees for 45 to 55 minutes until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert onto a serving plate. Make sauce:

1/2 cup sugar
2 tbsp cornstarch
1 pkg (10-oz) frozen raspberries, thawed and drained--liquid reserved
water
2 tbsp butter
2 tbsp lemon juice

In a medium saucepan combine the sugar and cornstarch; mix together well. Add enough water to the reserved raspberry liquid to make 1 cup. Gradually stir the liquid into the sugar mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from the heat. Stir in the butter and lemon juice; mix well. Fold in the raspberries.

Slice cake and serve with the sauce spooned over the cake.

Yield: 16 servings

2 comments:

  1. Please keep your comments to the food and articles. This is not a forum for your other adventures!

    ReplyDelete

Note: Only a member of this blog may post a comment.