Sunday, February 27, 2011
1 box Plain Yellow Cake Mix, 18 Ounce Box (NOT Butter Recipe Yellow)
2-½ cups Quick Cooking Oats (NOT Old Fashioned Oats)
14 Tablespoons Butter, Melted
2 teaspoons Vanilla
1 whole Zest Of A Lemon
1 jar Seedless Raspberry Jam, 12oz
1 Tablespoon Lemon Juice
Preparation Instructions :
You can always bump up the amount of jam to 16 ounces if you want more fruit.
This recipe is actually very versatile, because you can vary the kind of cake mix, and kind of jam. How about chocolate cake with raspberry jam? Or lemon cake? White cake with cherry or blackberry jam? There are plenty of specialty jams out there at stores such as Randalls or Whole Foods and I’m sure most of them would pair wonderfully with a basic cake mix. Or, you can try lemon or lime curds, pumpkin or apple butters, or a combination of jam and curd — maybe some nice lemon curd and blackberry jam?
You start with a box of yellow cake mix. Just plain old yellow, not the Butter Recipe yellow, which has artificial butter flavoring added to it. Trust me, we are putting almost 2 sticks of butter into the recipe, we don’t need any artificial butter flavor on top of that.
1. Preheat oven to 375F.
2. Combine dry cake mix and oats in a bowl.
3. Add melted butter, vanilla and zest to oatmeal/cake mixture, and mix thoroughly.
4. Pat 1/2 of the crumbs down in a 9″x13″ pan, patting firmly.
5. Combine jam and lemon juice until smooth.
6. Spread jam on top of crumb layer evenly.
7. Sprinkle second 1/2 of crumbs on top of jam layer, patting down gently when finished.
8. Bake at 375F for 18-23 minutes, until golden brown.
9. Take out and let cool
10. Slice once cool. Can be stored, covered, at room temperature
I should be cleaning or what ever but no...while I wait for Zuma Blitz to give me some more hearts/turns..I decided to post this.