Davids Yellow Cake Recipe 435 Food

DAVID'S YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

ITALIAN LEMON CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
• Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
• Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
• Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
• Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

CREAM CHEESE JEWEL TART

Steps:

• 1. Heat oven to 450°F. Prepare pie crust for one-crust baked shell using 9-inch tart pan with removable bottom. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.2. In small bowl, combine cream cheese, sugar and liqueur beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell.3. Top with berries brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 320 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 9 g 45% * Cholesterol: 40 mg 13% * Sodium: 190 mg 8% * Total Carbohydrate: 39 g 13% * Dietary Fiber: 3 g 12% * Sugars: 20 g * Protein: 3 g * Vitamin A: 10% * Vitamin C: 25% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 3 1/2 Fat or 2 1/2 Carbohydrate, 3 1/2 Fat