CHEERY CHERRY-LEMON CAKE
Steps:
- Preheat oven to 375°F. Grease a 13x9x2-inch bkaing pan; set aside. Pat the corasely chopped cherries as dry as possible with paper towels to prevent bleeding. In a medium bowl combine flour, bkaing powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir lemon peel into batter. Pour batter into the prepared pan. Sprinkle the chopped cherries evenly over top of batter. (The cherries will sink during baking.) Bakt for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Place cake in pan on a wire rack; cool thoroughly. To serve, cut cake into 12 pieces. Top each piece with a generous dollop of Cream Cheese Frosting. Add a cherry and mint leaf to each piece. Cream Cheese Frosting: In a large bowl beat together until light and fluffy one 8-ounce package cream cheese, softened; 2/3 cup butter, softened; 2 teaspoons finely shredded lemon peel; and 2 tablespoons lemon juice. Gradually add 3 cups sifted powdered sugar, beating well. Gradually beat in about 1 1/2 cups additional sifted powdered sugar to reach a consistency that will dollop. Nutrition facts per erving: 676 cal., 32 g total fat (20 g sat fat), 138 mg chol., 498 mg sodium, 94 g carbo., 1 g fiber, and 8 g pro. Daily Values: 26% vit A, 8% vit C, 12% calcium, and 10% iron. Prep: 40 min. Bake: 30 min
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