Wednesday, May 16, 2007

Vanilla Cake with Lemon Creem Cheeze Frosting & Rasberries

Yummy! Yummy! Yummy!

This cake is a recipe from "Hot Damn & Hell Yeah!" It's a yellow/vanilla cake. I frosted it with Lemon Creem Cheeze Frosting and framed the whole thing with fresh rasberries. Yummers.

Lemon Creem Cheeze Frosting
1.5 pounds (1.5 boxes) powderes sugar
1 tub of Tofutti Better than Cream Cheese
1/3 cup Earth Balance
1/4 cup lemon juice
2 tspn lemon extract
1 tspn vanilla extract
Using an electric mixer, mix the cream cheese and margarine together until fluffy. Add in the vanilla and lemon extracts and the lemon juice. Slowly add in the powdered sugar in batches. Continue to add the sugar until you get the thickness that you want (you may need more or less sugar depending on your desired consistency.) Keep mixing an additional 5 minutes to get it really creamy and fluffy. Store refrigerated until ready to use.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni