posted by Pat T 07-16-98 10:55 AM
BLUEBERRY CITRUS CAKE
1 pkg. 2-layer-size lemon cake mix 1-1/2 cups fresh or frozen blueberries
1/2 cup orange juice 1 Tblsp. finely shredded orange peel
1/2 cup water 1 Tblsp. finely shredded lemon peel
1/3 cup vegetable oil 1 recipe Citrus Frosting (recipe follows)
3 eggs Orange peel curls (optional)
DIRECTIONS:
Preheat oven to 350 degrees F. Grease and lightly flour two 8- or 9-inch round layer cake pans; set aside.
In a large mixing bowl combine cake mix, orange juice, water, oil, and eggs. Beat with an electric mixer on
low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. With a wooden spoon gently fold in blueberries, orange peel, and lemon peel.
Pour batter into prepared pans. Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove cakes from pans.
Cool thoroughly on racks. Frost with Citrus Frosting. Garnish with orange peel curls, if desired. Store frosted cake in refrigerator. Serves 12.
CITRUS FROSTING:
In a medium bowl beat together one 3-oz. package softened cream cheese and 1/4 cup softened butter until fluffy. Add 3 cups sifted 10X confectioners' sugar and 2 Tblsp. orange juice. Beat until combined. In a small bowl beat 1 cup whipping cream to soft peaks; add to cream cheese mixture. Add 2 Tblsp. finely shredded orange peel, and 1 Tblsp. finely shredded lemon peel. Beat on low until combined.
Warning: Each slice as 25 grams of fat!!! But sometimes it's worth it.