Lemon Cake!

Adapted somewhat from The Cake Mix Doctor.

1 package lemon cake mix
1 3.4 ounce package instant vanilla pudding
4 large eggs
3/4 cup vegetable oil
1 12 ounce can 7-Up

2 jars of lemon curd.

This is where I changed things...they call for homemade pineapple curd, but I didn't have time to do that! Lime or cranberry curd would be good, too.

Preheat oven to 350 degrees. Generously grease and flour three 9-inch round cake pans and set aside.

Place cake mix, pudding, eggs, oil, and 7-Up in a large mixer and beat on low speed for one minute, then scrape the bowl down with a spatula. Increase mixer speed to medium and beat 2 or 3 minutes more. Divide batter among the pans. Bake for 20 to 25 minutes, or until cakes pull from the sides of the pans.

Let cakes cool completely. When cool, spread lemon curd on each layer, and cover the whole cake with more curd.

Should serve about 12. Really good served with a berry sorbet or chocolate ice cream.

I meant to post this last week.

This was dinner on the day of the Kentucky Derby!

The Hot Brown

6 tablespoons butter
½ cup plus 2 tablespoons all-purpose flour
1 ½ cups half-and-half
1 ½ cups heavy cream
1/3 cup grated Romano cheese
1/3 cup grated Parmesan cheese
½ cup sweet sherry
2 egg yolks, beaten
4 toast points
½ pound turkey breast slices
4 strips crisp cooked bacon
2 trimmed and fluted mushroom caps
4 tomato slices

In a heavy saucepan, melt the butter. Sprinkle on the flour and stir constantly until the roux is golden and dry. Stir in the half-and-half and the cream. Cook several minutes, or until the flour taste is gone. Stir in the cheeses. Add the sherry and continue stirring until the sauce is thin and the cheese is melted.

Strain the hot sauce into a bowl. Add the egg yolks and blend well. Preheat the broiler. Line 2 ovenproof single serving dishes with 2 toast points. Top with slices of turkey and a generous portion of the sauce. Broil until the sauce is lightly browned on top. Remove and place 2 bacon slices, tomato slices, and 1 mushroom cap on each. Garnish with parsley.