Mexico city cake

Yield: 1 Servings

Measure Ingredient
1 \N Box yellow cake mix
¾ cup Sugar
2 tablespoons Cornstarch
1 dash Salt
¾ cup Water
2 \N Slightly beaten egg yolks
3 tablespoons Lemon juice
1 teaspoon Grated lemon peel
1 tablespoon Butter or margarine
\N \N Sliced bananas
\N \N Drained crushed pineapple
\N \N Chopped maraschino cherries
\N \N Chopped pecans or walnuts
3 \N Egg whites
½ teaspoon Vanilla
¼ teaspoon Cream of tartar
6 tablespoons Sugar

I've had out-of-state relatives visiting and haven't had time to send in a recipe for awhile, but here's a delicious-sounding recipe that I got from the San Antonio Express-News.

Prepare cake as directed on package, bake in two 9-inch round pans and cool in pans 15 minutes, then remove from pans to cool completely.

Combine sugar, cornstarch and salt in a saucepan, stirring well. Add water, egg yolks and lemon juice and cook over medium heat until thick, stirring constantly. Remove from heat and stir in lemon peel and butter; cool.

When cool, gently fold in bananas, pineapple, cherries and nuts. Place one cake layer on cookie sheet (covering cookie sheet with parchment paper will help in removal of cake). Spread pudding mixtuire on top of cake layer, then crumble second cake layer and place atop pudding.

Beat egg whites with vanilla and cream of tartar, gradually beating in sugar, until stiff but not dry. Spread over cake, covering fruit mixture.

Bake in preheated 350-degree oven until golden brown.

NOTE: The recipe doesn't say how much of the different fruits and nuts, so I guess it is up to the individual how much they want to put in. I'm planning to start with 1 banana and ½ cup each of the crushed pineapple, maraschino cherries and nuts and see how it looks when I fold it into the pudding mixture.

Posted to Bakery-Shoppe Digest by vergie1@... (Vergie A Ewing) on Feb 12, 1998

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