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Yellow Medium

Posted on Friday, May 15, 2009 in paintball

KOHN SPORTS PAINTBALL KOHNPB AMERICAN APPAREL YELLOW
KOHN SPORTS PAINTBALL KOHNPB AMERICAN APPAREL YELLOW
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Dye Precision Paintball Jersey C4MEDIUM Black  YELLOW Expedited Shipping
Dye Precision Paintball Jersey C4MEDIUM Black YELLOW Expedited Shipping
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Virtue Paintball T Shirt Tee Shirt Yellow New Clothing Mens
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EMPIRE REACT PRO JERSEY JAX WARRIORS MEDIUM YELLOW
EMPIRE REACT PRO JERSEY JAX WARRIORS MEDIUM YELLOW
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Valken Crusade Jersey 2012
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2012 Valken Crusade Paintball Pants Static Yellow
2012 Valken Crusade Paintball Pants Static Yellow
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Virtue Paintball Infamous T Shirt Yellow Medium
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2012 Valken Crusade Paintball Jersey Static Yellow
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NEW JT PRO 08 JERSEY IN YELLOW MED
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Smart Parts Jersey Fighter 3 Medium Yellow Black
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Valken Crusade Pants 2012
Valken Crusade Pants 2012
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PAINTBALL VALKEN 2012 JERSEY CRUSADE STATIC YELLOW MEDIUM
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PAINTBALL BRAND NEW 2012 VALKEN CRUSADE PANTS STATIC YELLOW MEDIUM
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Medium Yellow Flame Retardant Mesh Class 2 Vest With 2 Reflective Stripes
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Yellow Medium
Yellow Medium

Made a Delicious Yellow Pound Cake with a Warm Lemon and Raspberry Sauce

This Yellow Pound Cake served with this warm Lemon and Raspberry Sauce is a great dessert for dinner parties or just a family meal.  It is beautiful, impressive, and delicious.  You will, no doubt, get rave reviews and many requests for your recipe.  I always do.

POUND CAKE WITH LEMON AND RASPBERRY SAUCE
 
1 box of yellow cake mix
1 pkg (3/4-oz) vanilla instant pudding
1 cup water
3/4 cup butter, softened
2 tbsp powdered sugar
4 eggs

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt or tube pan; set aside.

In a mixer bowl, combine the cake mix, dry pudding mix, water, softened butter, powdered sugar, and eggs. Mix at low speed of electric mixer until moistened. Beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 350 degrees for 45 to 55 minutes until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert onto a serving plate.

Make sauce:

1/2 cup sugar
2 tbsp cornstarch
1 pkg (10-oz) frozen raspberries, thawed and drained--liquid reserved
water
2 tbsp butter
2 tbsp lemon juice

In a medium saucepan combine the sugar and cornstarch; mix together well. Add enough water to the reserved raspberry liquid to make 1 cup. Gradually stir the liquid into the sugar mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from the heat. Stir in the butter and lemon juice; mix well. Fold in the raspberries.

Slice cake and serve with the sauce spooned over the cake.

Yield: 16 servings

Enjoy!

About the Author

For more of Linda's delicious dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com

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