Food for Thought – February 10, 2015

Sometimes we just hunger for cake, so here are two cakes from Better Homes and Gardens.

Swiss Cherry Torte

(1) 2 layer size white cake mix

1/4 tsp almond extract

Red food coloring

1 (1 lb. 5 oz.) can cherry pie filling

1 tsp. grated orange peel

2 (2 to 2-1/2 oz.) pkg. dessert topping mix

Prepare cake mix per package directions, adding almond extract.

Remove 1/3 of batter to another bowl; stir in 10-12 drops red food coloring.

Spoon pink and white batters alternately into 2 greased and floured 9” x 1-1/2” layer cake pans. Cut through batter with knife or spatula to marble. Bake at 350 degrees for 25-30 minutes.

Cool in pans 10 minutes. Remove from pans to racks to cool completely. Stir together pie filling an orange peel.

Prepare dessert topping mix per package directions, adding 8-10 drops red food coloring. Place one cake layer on serving plate.

Make border of dessert topping mix 1-inch wide and 1/2-inch high around edge of cake layer. Make border same as before.

Fill with remaining cherry mix. Frost sides with remaining whipped topping. Chill 2-3 hours.

Serves: 16.

It is party special.

Orange Rum Yum Cake

Two 1 lb. 1 oz. pkg. pound cake mix

2 Tbsp. shredded orange peel

2 tsp. shredded lemon peel

1 cup sugar

1 cup orange juice

3 Tbsp. lemon juice

2 Tbsp. rum

Prepare pound cake mixes together per package directions, adding the orange and lemon peel. Turn into 10-inch fluted tube pan. Bake at 350 degrees for 1 to 1-1/2 hours, till done. Cool in pan 10 minutes; remove to cooling rack and cool 20 minutes more.

Place on serving plate. Using long-tined fork or skewer, punch holes in top of cake at 1-inch intervals. Combine sugar, juices and rum; bring to boiling. Spoon very slowly over cake, a small amount at a time, allowing cake to absorb sauce. Use all of syrup. Chill cake until served.

Serves: 16.

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Until next time,