Need something sweet after dinner? Use up leftover cake doughnuts and cream cheese in this recipe. If you don't have lemon curd, use a teaspoon of lemon extract in the frosting and any other preserves that you have on hand.
- 2 ounces cream cheese, softened
- 1 tablespoon lemon curd
- 1-1/2 teaspoons sugar
- 2 plain cake doughnuts
- 2 tablespoons blueberry preserves
- Whipped cream, optional
- In a small bowl, beat the cream cheese, lemon curd and sugar until smooth. Cut doughnuts in half horizontally. Spread bottom halves with cream cheese mixture; replace tops. Drizzle with preserves. Garnish with whipped cream if desired. Yield: 2 servings.
Originally published as Doughnut Cakes in Cooking for 2 Fall 2006, p25
Reviews for Doughnut Cakes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review