The best delicious Mexico City Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexico City Cake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexico City Cake.
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1 Box yellow cake mix
3/4 c Sugar
2 tb Cornstarch
1 ds Salt
3/4 c Water
2 Slightly beaten egg yolks
3 tb Lemon juice
1 ts Grated lemon peel
1 tb Butter or margarine
Sliced bananas
Drained crushed pineapple
Chopped maraschino cherries
Chopped pecans or walnuts
3 Egg whites
1/2 ts Vanilla
1/4 ts Cream of tartar
6 tb Sugar
I’ve had out-of-state relatives visiting and haven’t had time to send in a
recipe for awhile, but here’s a delicious-sounding recipe that I got from
the San Antonio Express-News.
Prepare cake as directed on package, bake in two 9-inch round pans and cool
in pans 15 minutes, then remove from pans to cool completely.
Combine sugar, cornstarch and salt in a saucepan, stirring well. Add water,
egg yolks and lemon juice and cook over medium heat until thick, stirring
constantly. Remove from heat and stir in lemon peel and butter; cool.
When cool, gently fold in bananas, pineapple, cherries and nuts. Place one
cake layer on cookie sheet (covering cookie sheet with parchment paper will
help in removal of cake). Spread pudding mixtuire on top of cake layer,
then crumble second cake layer and place atop pudding.
Beat egg whites with vanilla and cream of tartar, gradually beating in
sugar, until stiff but not dry. Spread over cake, covering fruit mixture.
Bake in preheated 350-degree oven until golden brown.
NOTE: The recipe doesn’t say how much of the different fruits and nuts, so
I guess it is up to the individual how much they want to put in. I’m
planning to start with 1 banana and 1/2 cup each of the crushed pineapple,
maraschino cherries and nuts and see how it looks when I fold it into the
pudding mixture.
Yields
1 Servings
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