Lemon Lava Cake Food

GLUTEN-FREE MINI LEMON LAVA CAKES

Steps:

• Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
• In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
• Add remaining baking powder and mix well. Sift flour.
• In another bowl, mix butter, remaining milk and sugars until well blended.
• Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
• Whisk in flour mixture, and beat until smooth.
• Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
• Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
• Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
• Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
• Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
• Spread frosting over cakes, and garnish with half a lemon slice.

LEMON LAVA CAKE

Steps:

• Prepare cake mix as directed on box.
• Pour cake mixture into greased 9X13 baking dish.
• Combine dry pudding, milk, sugar, water, and lemon juice in bowl. Whisk together for 2 minutes until well combined and slightly thickened.
• Pour pudding mixture over cake mixture in pan. DO NOT spread it.
• Place baking dish onto a cookie sheet to catch any drips while baking.
• Bake at 350 for 55 minutes to an hour.
• Allow to cool 20 minutes while sauce thickens slightly. Dust with powdered sugar.