If you are looking for ways to brighten up your Easter buffet with spring colors, then consider making the following simple sweet treats. Not only are they a delicious way to end a holiday meal, they also can be made for less than $10.
ORANGE FLUFF CAKE
Ingredients for Cake:
1 box orange cake mix, prepared according to package
1 small box orange gelatin
1 cup hot water
1 cup cold water
Directions:
Bake cake following the box’s directions in a 9 by 13-inch pan.
Remove cake from oven and poke holes it in with a fork.
Let cool.
Dissolve gelatin in hot water for two minutes, then add cold water and pour slowly over cake to allow it to run into the holes.
Refrigerate cake for 2 to 3 hours or until thoroughly chilled.
Ingredients for Frosting:
8 ounces cream cheese, softened
1 small box instant vanilla pudding
1 small box orange gelatin
1 cup milk
1 teaspoon vanilla extract
1 (8-ounce) container Cool Whip, thawed
Directions:
In large bowl, beat cream cheese until smooth and creamy. Add dry gelatin, pudding mix, milk and vanilla extract. Beat well. Fold in Cool Whip.
Spread frosting on cake and refrigerate for a few hours before serving.
CITRUS POUND CAKE
Ingredients:
3 sticks butter
8 ounces mascarpone cheese
3 cups sugar
6 large eggs
2 teaspoons pure vanilla
3 cups flour
1 teaspoon salt
2 teaspoons lemon juice
2 tablespoon orange juice concentrate
Directions:
Preheat oven to 325 degrees.
Lightly butter a 10-inch tube pan.
Combine butter and mascarpone in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until smooth. Add sugar; increase the speed to high and beat until light and airy, about 5 minutes.
Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
Add vanilla, lemon juice and orange juice, then add the flour and salt all at once. Beat just until incorporated.
Pour the batter into the pan, and shake lightly to even out the top.
Bake until cake is golden brown, about 1 hour, 15 minutes. Place the pan on a cooling rack, and cool for 20 minutes.
Remove cake from pan, and let cool.
Serve cake at room temperature.
Related Articles:
Recipes for Eater Sunday Brunch
Homemade Chocolate Treats for Easter