Page 143 - FLIPBOOK NEW

LEMON POUND CAKE

Ingredients
1 package lemon cake mix 3/4 cup vegetable oil
4 eggs 1 teaspoon lemon zest

1 cup water
1 package (3.4 ounce) package instant vanilla pudding

Instructions
Preheat oven to 325 degrees and bake in a greased and floured bundt pan. In a large

mixing bowl, combine all the ingredients and mix for about 2 minutes. Pour batter into
greased pan and bake for about 35 minutes.

ICING:
confectioners sugar lemon juice or extract
a little water
Combine and spoon over top of cake to drip down the sides.

CASSATTA CAKE - ITALIAN CELEBRATION CAKE

Ingredients
1 ½ cup ricotta 3/4 cup sugar
1/4 cup chocolate bits, broken in half 1 tablespoon candied orange peels
1 tablespoon orange extract 1 tablespoon vanilla extract
1 pinch of salt 2-3 tablespoons créme de cocoa liquor

1 large sponge cake cherries, drained

Instructions
Beat ricotta, sugar, salt, orange and vanilla extracts, and liquor with a fork until creamy.
Add chopped orange peels and chocolate bits and mix. Put in refrigerator.
Line a baking pan with sponge cake cut into 1/2 in thick slices. Pour ricotta mixture over
sponge cake slices and put one more layer of sponge cake on top. Cover with aluminum
foil and refrigerate over night. Take o foil and place serving dish over pan and flip the

cake out on to the serving dish. Cover with fresh made whip cream and decorate with the
chocolate bits and cherries.

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