"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Delight Cake, by Pam Bartels, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package (18-1/4 ounces) lemon cake mix 1-1/3 cups water 3/4 cup egg substitute 1/3 cup unsweetened applesauce 3 tablespoons poppy seeds FILLING: 1 package (8 ounces) reduced-fat cream cheese 1 can (15-3/4 ounces) lemon pie filling 1/2 cup confectioners' sugar TOPPING: 1/3 cup packed brown sugar 1/4 cup chopped pecans 3 tablespoons all-purpose flour 4-1/2 teaspoons butter, melted 1/2 teaspoon ground cinnamon 1/8 teaspoon vanilla extract GLAZE: 1/2 cup confectioners' sugar 4 teaspoons lemon juice
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour; spread half of the batter into pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Stir in pie filling. Drop by teaspoonfuls and gently spread over batter. Top with remaining batter. Combine topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over cake. Refrigerate leftovers. .
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.