Breakstones Simply Citrus Cream Cake Recipes

SIMPLY CITRUS CREAM CAKE RECIPE - (4.2/5)

Steps:

• HEAT oven to 350°F. BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans. BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. WHISK remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP. STACK cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

TOASTED POUND CAKE WITH CITRUS CREAM

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
• For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
• To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

SIMPLY CITRUS CREAM CAKE

Steps:

• Preheat the oven to 350°F Line 2 9-inch round cake pans with parchment paper (or lightly grease and flour); set them aside.
• In a large bowl, combine cake mix, dry pudding mis, 1 cup of the sour cream, eggs, oil, 3/4 cup water, and orange peel. Beat with an electric mixer on low speed for 1 minute and then scrape the bowl. Beat for 2 more minutes on medium speed. Pour evenly into the prepared pans (use a scale to divide evenly).
• Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool completely.
• Beat the remaining 1/3 cup of sour cream and the powdered sugar in a large bowl with a wire whisk until they are well blended. Carefully stir in the Cool Whip. Set aside.
• Place 1 of the cake layers on a serving plate. Spread half of the Cool Whip mixture on the cake. Top with one can of the mandarin orange segments. Put the second cake layer on top and repeat the Cool Whip and mandarin layers. Refrigerate until ready to serve.

STONE-FRUIT SHORTCAKES WITH MASCARPONE CREAM

Steps:

• Add the vanilla extract, sugar, 1 cup water and orange juice to a medium saucepan. Whisk the mixture over medium-high heat until the sugar has dissolved. Add the peaches and plums and bring to a boil. Reduce the heat and simmer until the fruit is tender and the syrup has reduced slightly, about 15 minutes. Let cool for 15 minutes.
• In a medium bowl, beat the cream with an electric mixer until thick. Add the confectioners' sugar and vanilla and continue to beat until the cream holds soft peaks. Add the mascarpone cheese and beat until thick and smooth.
• Place the shortcakes on serving plates. Spoon some of the poached fruit on the bottom half of each shortcake and top with a dollop of the whipped cream. Add the top of the shortcake and drizzle with the fruit syrup.

BREAKSTONE'S SIMPLY CITRUS CREAM CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, water and orange peel in large bowl. Beat with electric mixer on low speed 1 minute; scrape bowl. Beat on medium speed an additional 2 minutes. Pour evenly into prepared pans.
• Bake 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool completely.
• Beat remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
• Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.