Tuesday, January 22, 2008

Pineapple Orange Lemon Cream Cake with Almonds

How's that for a name?! lol.First of all, thank you to Kim, for her Cherry Almond Coffee Squares recipe. I totally used it for this creation and it is one of the best things I've ever eaten. Honest. She was my inspiration. And the wind beneath my wings.

1 box yellow cake mix
3 eggs
1/8 cup water
1 cup sour cream

1 1/2 cups powdered sugar
2 TBS milk
1/2 tsp vanilla
1/2 tsp lemon extract

Pineapple Orange Jam
Sliced Almonds

Preheat oven to 350*. Using and electric mixer, beat together eggs, water, and sour cream, until creamy. Add cake mix and beat for about a minute, until real smooth. The batter may be slightly lumpy. Grease a cookie sheet and pour batter into cookie sheet. Spread evenly. Add spoonfuls of Pineapple Orange Jam or whatever your favorite orange marmalade is. Bake at 350* for about 18 minutes, just until the cake starts to brown a little bit.

In the meantime, using and electric mixer, cream icing ingredients until completely smooth. Approx. 2 minutes.

Remove cake from the oven and spread some more of the jam over the parts of the cake that don't have jam. Sprinkle with slivered almonds. Return to oven for another 5-6 minutes, until cake is golden brown. Remove from oven. Let it cool for about 10 minutes, then drizzle the glaze back and forth all over the cake. Cut into squares. Try not to eat the whole pan. YUM! Thanks, Kim!!!!


Sarah said...

oooh, that looks so yummy!