Raspberry Lemon Drop Cakes

Moist yellow cake bowls filled with lemon and topped with whipped raspberry cream.  These are such a unique and flavorful dessert- you are going to love them!

This is recipe #2 in my tribute to melted frosting.  Last week we used a chocolate frosting and this week- lemon frosting.  The plan for this recipe was chocolate cake bowls with chocolate filling and raspberry cream.  I caught myself half-way through making a yellow cake mix before I remembered I wanted to do chocolate though.

I have a lot on my mind these days!

SO, I sat down and thought about what flavors are good with yellow cake mix and I already had a tub of lemon frosting…and here we go! It was a fortunate mistake, because these are delicious.  One of my new favorites!  I even ate one for breakfast, and with a cup of coffee?  Perfection!

Here’s the recipe:  (printable version)

INGREDIENTS:

• 1 box of yellow cake mix (plus oil, water and eggs to make according to package)
• 1 tub of lemon frosting
• 1 packet of Dream Whip
• 1/3 cup cold milk
• 1 tablespoon of powdered sugar
• 1 teaspoon vanilla
• 1/4 cup of raspberry preserves (more or less, to taste)

DIRECTIONS:

• Preheat oven to 350F degrees.
• Make yellow cake mix according to package.
• Grease 4 Wilton fillable mini cake pans, and fill each one about 2/3 full.  This will use about 1/2 of the batter- so you will fill these pans again once the 1st set is through baking.
• Bake at 350F degrees for 20-30 minutes, until a toothpick inserted comes out clean.
• Tip cakes onto a cake rack to cool.  Trim bottoms flat, if needed.
• Spoon tub of frosting into a microwave safe bowl and heat in microwave for about 30 seconds.  Stir.
• Spoon melted lemon frosting into each cake “cup”, filling each to the top.

• Place remaining frosting into a small zip top bag.
• Place Dream Whip, milk, powered sugar and vanilla into a large mixing bowl and beat on high for about 2 minutes, until a thick, whipped consistency.
• Fold raspberry preserves in, and place into a zip top bag that has been fitted with a decorator tip.
• Pipe whipped topping on top of each cake.
• Clip a small corner off the bag of remaining frosting and drizzle liberally over the top of each cake. 
• Top with a fresh raspberry if desired.
• Keep these chilled until serving- and ENJOY!!! 

My thoughts: I’m not kidding you– these are amazing!  If you don’t want to use the pans (they are a really fun addition to your kitchen though!) you could do a layer cake:  2 round cakes with lemon icing and whipped topping in the middle and lemon icing poured over the top- see my Chocolate Mousse Cake for how to assemble.  These are a must-try recipe!!!  SO easy with that melted frosting– love it!!!

One more picture:

Want some other ideas for those cute little pans?  Here’s a couple- just click on the picture to see the recipe!

Ruthanne news:  I don’t often post about my personal life here, because my goal is to just get yummy recipes to you without a ton of personal commentary.  When I really want to just see a recipe, I hate scrolling through 3 pages of of kids and dog stories first, so I promised myself that this site would be more about recipes than about me!!!

I have a few really exciting things going on that I wanted to share with you though~

First, Warner Press Publishing contacted me about making a boxed set of greeting cards from my recipes and photos.  These are available now in many Christian bookstores or on their site.  Click here to check them out!

Second, I have a cookbook for kids coming out this summer!  I’m so excited about this project- there’s nothing better than time in the kitchen with your kids!  Details to follow on this!

Third, I lost my job in genetics.  Our hospital can “no longer invest in expensive cutting edge technology due to the affordable care act”.  Thats a quote.  I struggled with what comes next and eventually (after much soul searching and prayer!) decided to move out to Arizona for the next 8 months to work alongside a church in the Navajo Nation.  I’m writing this blog from the comfort of a motel in Tucumcari, New Mexico.  I’ve driven about 1200 miles from home and I’m about 6 hours from my new home in Rough Rock Arizona.  My car is literally packed to the ceiling with things- about half of those things are supplies for baking, blogging and photography!  I’m hoping to continue creating and posting for all of you!

Many thanks to each of you for being a part of the easybaked community!  I’m incredibly glad you are along for this journey!  ~r

Sunset over New Mexico