Recipe - Mexico City Cake

1 Box yellow cake mix
Three fourths cup Sugar
2 tablespoon Cornstarch
1 ds Salt
Three fourths cup Water
2 Slightly beaten egg yolks
3 tablespoon Lemon juice
1 teaspoon Grated lemon peel
1 tablespoon Butter or margarine
Sliced bananas
Drained crushed pineapple
Chopped maraschino cherries
Chopped pecans or walnuts
3 Egg whites
One half teaspoon Vanilla
One fourth teaspoon Cream of tartar
6 tablespoon Sugar

I've had outofstate relatives visiting and haven't had time to send in a
recipe for awhile, but here's a delicioussounding recipe that I got from
the San Antonio ExpressNews.

Prepare cake as directed on package, bake in two 9inch round pans and cool
in pans 15 minutes, then remove from pans to cool completely.

Combine sugar, cornstarch and salt in a saucepan, stirring well. Add water,
egg yolks and lemon juice and cook over medium heat until thick, stirring
constantly. Remove from heat and stir in lemon peel and butter; cool.

When cool, gently fold in bananas, pineapple, cherries and nuts. Place one
cake layer on cookie sheet (covering cookie sheet with parchment paper will
help in removal of cake). Spread pudding mixtuire on top of cake layer,
then crumble second cake layer and place atop pudding.

Beat egg whites with vanilla and cream of tartar, gradually beating in
sugar, until stiff but not dry. Spread over cake, covering fruit mixture.
Bake in preheated 350degree oven until golden brown.

NOTE: The recipe doesn't say how much of the different fruits and nuts, so
I guess it is up to the individual how much they want to put in. I'm
planning to start with 1 banana and One half cup each of the crushed pineapple,
maraschino cherries and nuts and see how it looks when I fold it into the
pudding mixture.

Posted to BakeryShoppe Digest by vergie1@juno.com (Vergie A Ewing) on Feb
12, 1998