Tuesday, October 19, 2010

Wonderful Little Walnut cakes..

Wonderful Little Walnut cakes;

1 1/2 cups whipping cream, stiffly whipped
4 eggs, well beaten
1 cup ground walnuts
1 cake mix (yellow or white)
1 jar (12 oz.) raspberry preserves

Fold cream into eggs.  Stir walnuts into cake mix.  Fold dry ingredients into egg and whipped cream mixture on third at a time. Fill greased muffin pans half full (do not use paper liners, use foil liners or grease muffin pan).  Bake 12 to16 min. at 350 degrees.  To serve, invert and cut each cake in half horizontally to create two layers.  Spread one tsp. preserves between the two layers.  Top with a Tablespoon of frosting, allowing some to run down the sides.. Garnish with a fresh berry and mint leaf, or a dime sized dollop of preserves. 

Walnut Cake Frosting:

1 1/2 cups whipping cream, stiffly whipped
1 pgk. (8 oz) cream cheese, softened
2 cups powdered sugar
1/8 t. salt
1 tsp. vanilla

Combine cream cheese, sugar, salt and vanilla.  Fold into whipped cream.