Lemon Sheet Cake

Lemon Sheet Cake

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Serves: 12-16

Ingredient 

• 1 box lemon cake mix (plus ingredients on box)
• 1 cup buttermilk
• 1 - 3 oz. package white chocolate pudding

Frosting:

• ¼ cup butter, softened
• 4 oz. cream cheese (softened)
• 2 cups powdered sugar
• 2 TB lemon jello mix
• 1 teaspoon vanilla
• 1 TB lemon juice (you can use more if you want more lemon taste)
• a few teaspoons lemon zest
• 1-2 TB milk

Instructions

1. Preheat oven to 350.
2. Add lemon cake mix and pudding mix to a medium bowl.
3. Add buttermilk plus the ingredients on the back of the cake mix box. Beat until well combined.
4. Pour into a greased 9x13 pan. Bake for 23-35 minutes. Let cool.
5. While cake is cooling make frosting by creaming together butter and cream cheese. Add powdered sugar, vanilla, jello mix, lemon juice, lemon zest and milk. Beat until smooth.
6. Frost cake and ENJOY!

Cheese Cake (Cooked)

Crust:
9 Tbsp Melted butter
9 Tbsp. sugar
18 graham crackers crushed
10 in. spring form pan

Combine all the ingredients and Press firm on bottom of pan, I usually line the pan with foil before pressing the crust, helps remove from the pan easier.

Bake at 325 for 8-10 min

Filling:
5 packages of cream cheese (ROOM TEMP)
1/4 C. Flour
1 1/4 sugar
1 1/2 Tbsp Vanilla
5 large or extra large eggs (ROOM TEMP)
1 1/4 heavy whipping cream

Whip the cream cheese first by itself til smooth. Add flour sugar and vanilla and mix well. Slowly add the eggs and whipping cream while mixing. Be sure to scape the bottom and mix until all is blended, do not overblend or blend on high, this will produce air bubbles making cracks during the baking. Another thing to prevent the cheesecake from large cracks, place a pan of water on the rack under you're cheesecake's rack. Bake at 325 for 65 min. Turn off oven and keep in there for 30 min....very important not to open the oven throughout this process because it will crack. Remove from oven and let it sit out on wire rack to cool for at least 1hour until it has completely cooled. Cover then refrigerate 24 hours. Release from spring form pan right before serving.

It's okay if it cracks, usually every 1 out of 3 I've made tends to crack. It will still taste great and there are plenty of toppings out there to cover it.

Evan & Robyn Sleight

Pumpkin Crunch Recipe

15 oz. can pumpkin

3 large eggs

12 oz. evaporated milk

1 1/2 cup sugar

1/2 t. salt

4 t. pumpkin spice

2 t. cinnamon

1/4 t. ginger

1/4 t. cloves

1/2 t. nutmeg

1 box yellow cake mix

1 cup chopped pecans (optional)

1 cup melted butter

Preheat oven to 350. Grease 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, salt and spices in a bowl. Mix. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50 - 55 min. or until golden and firm. Cool completely. Serve with whip cream. Refrigerate leftovers. Enjoy!