If you are like me, you are just melting away in this heat. All I want is either cold desserts, salads or ice cream for each of my meals. Every day, I think, “hum…..today, I am going to eat a little more healthy” but as the heat rises outside, I grab the first thing I see when I get hungry, which is usually a pie in the fridge, or ice cream or head to Maggianos for their chopped salad and then stop by the Yogurt store for frozen yogurt (with of couse, all the cookies and candy added in). I was sitting down, with a 2007 Paula Deen magazine (you will be so glad I save these old magazines when you make this cake) and the front page recipe featured that time was this cake. Now…in this recipe she makes her own homemade cake, but to simplify the cake because it is too hot to stand in the kitchen too long, I am starting with a Duncan Hines cake mix. It is really a great cake even without the homemade cake part. So get in there and make this cake for the weekend. You will be glad you did. It is so pretty and also so refreshing to eat.
Follow the directions on a Duncan Hines French Vanilla Cake mix, but instead of the water, use limeade drink (not carbonated, but actual juice, made from concentrate) for the liquid and 1 tables lime zest. Bake in 3 9″ layers until done and set aside to cool on waxed paper or wire racks.
Raspberry Filling
1 10 oz package frozen raspberries in syrup, thawed
1/2 cup sugar
2 tables cornstarch
3 egg yolks
1 tables fresh lemon juice
1/4 cup butter, cut into pieces
In the work bowl of a food processor or blender, pulse raspberries until smooth. Strain mixture, discarding solids. In a medium saucepan, combine sugar and cornstarch. Add raspberry puree, egg yolks and lemon juice, whisking constantly, for 7 to 8 min or until very thick. Remove from heat; gradually whisk in butter until melted. Cool mixture slightly. Cover and refrigerate for at least 2 hours.
Cream Cheese-Limeade Frosting
1 (8 0z) package cream cheese, softened
1 stick butter
3 tables frozen limeade concentrate, thawed
1 tables lime zest
5 cups powdered sugar
In large bowl, beat cream cheese and butter at medium speed with mixer until creamy. Add limeade concentrate and lime zest, beating at low speed until combined. Gradually add powdered sugar, beating until smooth.
Place one cake layer on cake platter. Using 1/2 of the raspberry filling, cover cake layer. Repeat with another cake layer, using the remainder of the filling. Top with the 3rd cake layer. Frost sides and top with the cream cheese frosting. Decorate with fresh raspberries and slices of lime. Keep covered in refrigerator.
Chocolate Castles 