Apple Squares with Warm Topping

Ingredients:

4 egg yolks
4 egg whites
1 cup sugar + 1 teaspoon sugar
1/2 teaspoon cinnamon + 1/4 teaspoon cinnamon
1 cup butter, melted + 1/3 cup butter, do not melt
1 1/2 cup flour
3 sweet apples, cored, peeled and thinly sliced
3/4 cup brown sugar
3 tablespoons water
1/3 cup corn syrup
1/4 cup sweetened condensed milk

Instructions:

Place the egg yolks in a large mixing bowl.  Add 1 cup sugar and the 1/2 teaspoon cinnamon to the eggs.  Beat 3 minutes.  Pour in the melted butter and beat an additional 1 minutes.  Add the flour and continue beating until the mixture becomes very smooth.  Place the egg whites in a separate bowl.  Beat until light peaks begin to form.  Place the beaten egg whites into the egg yolk mixture and mix to combine well.  Heat the oven to 375 degrees.  Spray a square baking pan with a non stick cooking spray and dust with flour.  Pour the cake mixture into the prepared pan.  Place the apple slices on the top.  Put the 1 teaspoon of sugar and 1/4 teaspoon of cinnamon into a bowl and toss to combine.  Sprinkle over the top of the cake.  Bake 45 minutes or until a knife inserted in the center of the cake comes out clean.

Place the brown sugar in a saucepan.  Pour the water in on top of the brown sugar.  Pour in the corn syrup and mix well.  Place the pan over medium low heat.  Cook 3 minutes, stirring continuously until the brown sugar has fully dissolved.  Add the butter and continue cooking 2 minutes, stirring constantly until the butter has melted.  Turn off the heat and add the milk to the mixture.  Stir to mix all together completely.  When the cake is done allow it cool about 10 minutes.  Cut the cake into squares. Serve with the warm topping poured over the top of square.

Lemonade Cake

Batter
1 – 18 oz. box classic white cake mix
3 eggs
1/2 cup water
1/2 cup frozen lemonade concentrate, thawed
1/3 cup vegetable oil

Frosting
1 cup vegetable shortening
1 tbsp. grated lemon zest
1 1/2 tsp. vanilla extract
4 1/2 cups sifted confectioner’s sugar
1/2 tsp. lemon extract
3 to 4 tbsp. milk

Garnish: Fresh raspberries or blueberries, if available

Preheat your oven to 350F. Prepare two 8-inch cake pans (buttered and floured).

In a medium bowl, with an electric mixer, blend the cake mix, water, oil, eggs, and lemonade concentrate. Blend on low for about two minutes. Evenly divide the cake batter between the two prepared pans. Bake for approximately 30-35 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cakes to cool completely.
For the frosting, using a mixer on medium speed, blend together the shortening, extracts, and lemon zest. Add half of the powdered sugar, slowly, while continuing to beat the mixture. Add half the milk and blend. Add the remaining sugar, beating all the while, and then the remaining milk, one tablespoon at a time, to reach the correct consistency.

After frosting the first layer of the cake, cover the frosting with fresh berries, spread evenly over the surface of the cake. Place the top layer of the cake and finish frosting the cake. Garnish the top of the cake with additional berries, if desired.