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“Inside Out”  Blueberry Lemon Cream Cake

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Ingredients

  • 1 (15.25 ounce) package of Lemon Cake Mix

  • 1 cup of whole milk

  • 1 stick of Challenge Unsalted Butter, melted

  • 4 large eggs

  • 1 (14 ounces) can of sweetened condensed milk

  • 1 (16 ounces) of premade Lemon Frosting

  • 2 Tablespoons of lemon zest

  • 2 Tablespoons of juice

  • 1 (8 ounces) tub of frozen whipped topping, thawed

  • 1 (21 ounces) can of blueberry pie filling

  • 1 cup of fresh blueberries or strawberries

 

Directions

  1. Preheat the oven to 350 degrees. Grease or spray a 9 x 13 cake pan to prepare.

  2. Combine cake mix, melted butter, eggs, and milk in a stand mixer or hand mixer. Beat on high for 2 minutes. Place batter into greased 9x13 pan and bake for 25 minutes or until a toothpick comes out clean when inserted into the middle. Let cool.

  3. Using the handle of a wooden spoon, poke holes in the top of the cake, about 2-3 inches apart.

  4. Place frosting, lemon zest and juice, and condensed milk in a medium-sized bowl. Stir ingredients until well combined. Using a spoon, pour the mixture over the cake, letting it seep into holes. Refrigerate for at least 4 hours.

  5. Mix pie filling and whipped topping in a medium bowl to finish the cake. Spread over the top of each cupcake. Garnish with fresh strawberries or blueberries. Refrigerate until you are ready to serve.

Yield: 12 servings

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Chefs Tips:

  • Are you having a party? Make the cake ahead of time, spread on the topping, and add the berries when ready to serve. The longer in the frig, the more flavorful and refreshing this cake is!

  • If you don’t like blueberry pie filling, substitute strawberry or cherry instead! Feel free to garnish with a variety of fruit such as mandarin oranges, fresh peaches, or any berry for a colorful presentation. Adding fresh mint or basil is a great way to add some freshness and a pop of color.

  • If cupcakes are more of your style, follow the directions for the batter as directed in this recipe. Prepare cupcake pans by adding cupcake liners. Divide the batter among the wells in the prepared cupcake pan and bake for 18-20 minutes or until a toothpick comes out clean when inserted into the middle and let cool. Poke 2-3 holes in each cupcake with the end of a wooden spoon. Using a spoon, top each cake with the frosting mixture and refrigerate for 4 hours. Swirl on the pie filling and whipped cream topping. Garnish with fruit for a beautiful presentation!

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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