Lemon Cake
BEE SWEET CITRUS
1 3/4 cups sugar, divided 1/2 teaspoon salt
1 cup butter, softened 1 teaspoon baking soda
2 large eggs 1 cup buttermilk
2 teaspoons vanilla extract Grated peel and juice of 3 Bee
2 1/2 cups flour Sweet lemons
1 teaspoon baking powder 2 tablespoons poppy seeds
1. Preheat oven to 350°F.
2. In a mixing bowl, cream 1 cup sugar and butter. Blend in eggs
and vanilla.
3. In a separate bowl, combine flour, baking powder and salt. Stir into
the batter.
4. Stir baking soda into buttermilk and add to the batter.
5. Fold in grated lemon peel and poppy seeds.
6. Pour batter into a greased bundt pan. Bake for 40-50 minutes, or until
the cake is golden brown and has a crevice in the middle.
7. Meanwhile, combine lemon juice (about 1 cup) and 3/4 cup sugar in a
saucepan and simmer over low heat until the sugar dissolves.
8. When the cake is done, let stand for 5 minutes, then drizzle sweetened
lemon juice slowly over the top until it is all absorbed. Makes 10 servings.
Cocoa Pudding Cake
CONAGRA
1 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons margarine, melted
1 teaspoon vanilla extract
3 1-ounce envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix
1 1/2 cups boiling water
Reddi-wip Original or Chocolate Whipped Light Cream
1. Preheat oven to 350°F.
2. Combine flour, sugar, cocoa, baking powder and salt in a large
mixing bowl. Add milk, margarine and vanilla; mix until blended
and smooth.
3. Spoon batter into an ungreased 9-by-9-inch baking pan.
4. Place cocoa mix in a medium bowl. Add boiling water and mix well.
Pour evenly over the batter.
5. Bake for 30 minutes, or until the top is firm to the touch.
6. Let the cake cool for 10 minutes. Serve warm with Reddi-wip.
Makes 8 servings.
Brands may vary by region; substitute a similar product.
