Yea, I need a decent camera. Moving on…..

I was given this recipe by a friend, and I usually do it in the recommended sheet cake size, but for today, we went with squares.

This is the most lemony cake I’ve ever had, and I LOVES it. Hope you will too!

Triple Lemon Cake

Cake:
1 Lemon Cake Mix
1 sm. box Lemon Jello Gelatin mix
4 Eggs
2/3 c. Vegetable Oil
3/4 c. Water

Lemon Glaze
2 c. Powdered Sugar
Zest of 2 Lemons
Juice from 2 Lemons

Spray inside of 9×13 cake pan with nonstick spray.

Combine cake ingredients util well blended; pour into pan. Bake 45-50 minutes or until toothpick come out of center clean. If doing smaller cakes, the time will be closer to 35-4 minutes. Allow to cool slightly, but not completely.

While the cake is cooling, combine glaze ingredients and stir util sugar is dissolved. Use a log tined fork and poke holes across the top of the entire cake. Pour ALL of the glaze over the cake, covering the entire surface. Allow glaze to soak in before eating.

Keeps in the fridge.

Recipe via Christine Cunningham, with credit to her mom, Rosie Cunningham.

Have a good holiday!

First, my apologies: this picture is just awful. lol

I basically wanted a quick and easy dessert to go with dinner last night. Something not too expensive, something we had most the ingredients for. I blame Dinner Impossible. Skipping through channels and I saw a cherry pie and went. “Oh, yum, want some!”

Once I want something, most of the time we’re doomed. lol This doom gave us this dessert:

I found this on Cooking.com and did some very minor adjustments. With my little ramekins, it serves 10-12 rather than 8. I’m adjusting again in the recipe below just a little because the original amount of butter overflowed. heh

Mini Cherry Cobblers

Butter
1 c. All-Purpose Flour
1 c. Sugar
1 tsp. Baking Powder
1/2 tsp. Salt
1 c. Milk
2 – 20 ounce cans Cherry Pie Filling

Set ramekins out on a cooking sheet, place about 1 1/2-2 tsp of butter in each. Place in oven while preheating it to 350 degrees to melt the butter. In medium bowl, combine dry ingredients and milk. Spoon equal amounts of batter into each ramekin (I used a small ladle). Open cans of filling and using a tablespoon to put 2 or 3 spoonfuls of filling into each ramekin. Bake 45 minutes to an hour.

Now, here’s the surprising thing: the Chef? He’s not into cherries much. But this dessert? He liked enough to have me pick up more cans of filling to make it again. lol

Now THAT’s something.