Lemon Cake With Cheesecake Tunnel Food

LEMON CAKE WITH CHEESECAKE TUNNEL

Steps:

• Heat oven to 350ºF.
• Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
• Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
• Bake 45 to 50 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.

LEMON CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans.
• Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.
• To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.

TUNNEL OF LEMON BUNDT CAKE

Steps:

• 1. Preheat oven to 350 F
• 2. In the bowl of a stand mixer or other large bowl, place the cake mix, lemon pudding mix, milk, butter and lemon juice. Using the paddle attachment, blend these ingredients until just mixed.
• 3. Add the eggs, one at a time, blending after each one. Scrape sides of bowl with spatula and then mix on medium speed for two minutes.
• 4. Prepare a Bundt or tube pan by greasing and flouring it or spraying it with non-stick cooking spray with flour included.
• 5. Pour ½ of the batter into a prepared pan.
• 6. Spoon the pie filling in a ring on top of the batter. (Do not spread the filling to cover the batter from the wall to the tube of the pan.) It should look like a ring of lemon pie filling inside the ring of batter.
• 7. Spoon the remainder of the batter into the pan and gently spread it to cover from wall to tube. (When baked, you will have the tunnel of lemon surrounded by cake.)
• 8. Bake at 350 degrees for 45-55 minutes.
• 9. Cake is ready when toothpick inserted in center comes out clean (you may see lemon pie filling on it but no cake batter). (mine only took 50 minutes)
• 10. FOR THE GLAZE: Mix the lemon juice and sugar together, and add milk by teaspoons until you get a thick glaze that can be drizzled over the cake.
• 11. If it gets too loose, simply add a bit more sugar, to adjust.
• 12. Drizzle glaze over completely cooled cake.

LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
• Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

LEMON CHEESECAKE (FILLING)

Steps:

• Add the lemon juice and icing sugar to the cheese, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
• Store in the fridge until ready to use/serve.

CHOCOLATE RASPBERRY TUNNEL CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean., Cool 10 minutes before removing from pan to a wire rack to cool completely. Cut a 1-in. slice off top of cake; set aside. Hollow out the bottom portion of cake, leaving a 1-in. shell. Cube the removed cake to measure 1 cup; set aside. (Save remaining cake for another use.), Beat cream cheese until fluffy. Gradually beat in milk, lemon juice, extract and food coloring if desired. Fold in 1 cup whipped topping. Fold berries and reserved cake cubes into mixture. Fill tunnel with cake cube mixture; replace top., Spoon cake cube mixture over top of cake to within 1 in. of edge and into center hole of cake. Frost top edge and sides of cake with remaining whipped topping. Sprinkle with almonds and additional raspberries if desired. Chill.