MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield about 15 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
Nutrition Facts : Calories 253 calories, FatContent 17g fat (11g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
WHITE MOON CAKE - THREE LAYER RECIPE - FOOD.COM
Description: A really beautiful looking cake. Nice contrast between the white cake and the deep Lemon yellow color frosting and nice lemony filling. This is a real treat for lemon lovers.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 Three layer 9inch cake, 8-12 serving(s)
Number Of Ingredients 16
Steps:
- For cake: Preheat oven to 325ºF.
- Sift cake flour once, measure, add baking powder, salt, then sift together 3 times.
- Cream butter, add sugar gradually; Creaming together until light and fluffy.
- Add flour mixture, alternately with milk, a small amount at a time; Beat after each addition until smooth.
- Add vanilla, then fold in egg whites.
- Bake in 3, nine inch layer pans in preheated slow oven 325ºF for 15 minutes, then increase heat slightly to 350ºF and bake 15 minutes longer or until toothpick inserted in center comes out clean.
- Cool cake completely on wire racks.
- Prepare Lemon pudding (Cooked not instant): In a medium size sauce pan mix contents of pudding box with 1/2 cup sugar and 1/4 cup water.
- Stir in 2 egg yolks and an additional 2 cups water; Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
- Remove from heat and cool 5 minutes stirring twice then cool to room temperature.
- Fill cake with Lemon pudding between the layers and frost with Moon Glow Lemon Frosting.
- To make Moon Glow Lemon Frosting: Add lemon rind and juice to yolks; Mix and add sugar; Beat until smooth.
- Note: For those afraid of eating raw egg you can do this to make the egg yolks safe: In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk); cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F, as measured with an instant read thermometer. Immediately place the saucepan in ice water and stir until the yolk mixture is cool; proceed with the recipe.
Nutrition Facts : Calories 920.5, FatContent 19, SaturatedFatContent 11.2, CholesterolContent 128, SodiumContent 523.9, CarbohydrateContent 181.7, FiberContent 0.9, SugarContent 129, ProteinContent 8.9
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