I decided to try a little cake experiment today. I had a container of low- fat cottage cheese that I wanted to use so I decided to just throw it into box cake mix. I had no idea what would come out of my oven... a cake or a flop. Well... sometimes taking chances pays off. What a luscious, moist and creamy cake. It tasted like a marriage made in Heaven between a yellow cake and a cheesecake. I served it with fresh raspberries and a raspberry sauce. My husband asked me why I would put cottage cheese into a cake. But after eating two pieces... he wasn't asking why anymore, he was just asking for another piece.
Ingredients:
1 box of yellow cake mix ( I used Pillsbury)
2 cups of plain cottage cheese
3 eggs
2/3 of a cup of orange juice
Directions:
Mix well and pour into a well greased pan. I baked it at 350 degrees for
55-60 minutes in a Bundt pan. If you use another type of pan, you will have to start at 30 minutes and check in 10 minute intervals to see if your cake is done.
To make the raspberry sauce:
Take 20-25 clean raspberries and 2/3 of a cup of orange juice and blend with a immersion blender or in a food processor until smooth.
Then add 1tsp of cornstarch, 1 Tbs of honey or sugar and heat on medium heat until the sauce thickens. Strain with a fine mesh strainer to separate all the raspberries seeds out. Allow the sauce to cool before serving.
Enjoy. Store in the fridge.
55-60 minutes in a Bundt pan. If you use another type of pan, you will have to start at 30 minutes and check in 10 minute intervals to see if your cake is done.
