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Janet's Birthday Cake Recipe

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This recipe for Janet's Birthday Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, September 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. flour
1/2 C. butter, cut up
1/4 C. sugar
4 tsp. shredded lemon peel
2 tsp,. vanilla
3 8-oz,. pks. cream cheese
1 C. sugar
2 T. flour
2 eggs
1 egg yolk
1/4 C. milk
1 3.5-oz. bar chocolate with liquid rasberry filling
1 C. fresh rasberries

Directions:
Directions:
CRUST:
Combine 1 C. flour, the butter, 1/4 C. sugar, 2 tsp lemon peel and 1 tsp. vanilla and beat until crumbly. Press crumbs over bottom and 1-1/2 - 2" up sides of an 8 or 9" springform pan. Bake at 375 degrees for 10 minutes or until lightly browned. Remove from oven and cool on rack.
FILLING:
Beat the cream cheese, 1 C. sugar, 2 T. flour and remaining vanilla until smooth. Add eggs and egg yolk and beat on low just until combined. Stir in the milk and remaining lemon peal. DO NOT OVERBEAT. Pour half the filling into crust-lined pan. Sprinkle with broken chocolate bar and the 1 C. rasberries. Pour the remaining filling over this.
Place the springform pan in a shallow baking pan in the oven and bake at 375 degrees for 35-40 minutes for a 9" pan; a little more for an 8" pan or until center appears nearly set when you shake the pan.Cool on a wire rack for 15 minutes, then loosen sides of pan and cool for 30 minutes more. Completely remove pan, put cake on plate, cover with plastic or foil, and refrigerate until serving time, at least 4 hours or up to a full day.
Garnish with fresh rasberries if desired.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour 45 minutes plus standing time
Personal Notes:
Personal Notes:
This is daughter, Janet Hubbard Richardson's, favorite birthday cake.

 

 

 

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