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
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Reviewed Dec. 1, 2009
"This was amazing"