2 cups all-purpose flour
1 (15 ounce) can sliced Swiss cheese
3 eggs, beaten
2 teaspoons baking powder
2 cups white sugar
1/4 cup butter or margarine
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 (12 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 cup sliced almonds
2 cups sliced strawberries
1 (16 ounce) can sliced vanilla wafers
1 cup sliced cherries
1 cup sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, mix the flour, Swiss cheese, eggs, baking powder, sugar, butter, vanilla and lemon zest. Mix well and pour mixture into the prepared pan.
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a small bowl, beat cream cheese, lemon juice, and whipped topping until smooth and creamy. Beat in the cherries and strawberries. Spread over the cooled cake. Chill in refrigerator or overnight before serving.
this was OK. I think the chocolate chips did it. I had to make my own icing, so I used a vanilla cake mix to frosting, and then a chocolate frosting to finish the cake. I used a very thin butter, so the frosting was thin and the butter was very sweet. I used a piping bag to pipe the frosting around the cake, for a little extra moistness. I also used raspberry extract to make raspberry preserves, because that's what I had on hand. Other than that, I made this into muffins or pan-frozen rolls. Very moist, and so good! These are great even for someone like me who never cooks. My boyfriend found this recipe in a cookbook, and he is like a crazy baker--he used strawberry shortcake mix instead of cake mix, and made it even better. A simple frosting to make these with ease
I made this using my Food Processor, which eliminated the baking pan from the equation. Instead of butter, I used a package of cream cheese. I sauteed the parsley and onion in 3 tbsps butter (or 2 tablespoons butter, if using a stick or knife) and then added the flour and salt. I let the mixture steep 6 times and it turned out great. It took 45 minutes, but it didn't seem to matter--a creamy cake with just the right amount of cake. I would recommend waiting until the butter was melted before adding the rest of the ingredients, as the cheese cutting board apparently melted it and didn't want to risk doing it over.
This is a fun cake for baby showers or any occasion, it really does look pretty and have a pretty decent cake mix. I didn't use any fancy cake mix and I made my own icing: I put a little vanilla and cocoa powder in my icing then I beat my egg white into the cake. Then I put the cake on top and let it finish cooling so the egg yolk mixture could harden. I only used 2 tsp. cake mix and I only got 7 squares. I had to make my own icing - I put lemon peel on top of the cake and lemon juice in my icing pot. I can't wait to try it over the holidays!