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Super Moist Chocolate Mayo Cake

Published on 21 May 2015 Category: BlogRecipes Written by Andrea
Recipe May 7 Moist Chocolate Cake Copy 


1 box (18 1/4 ounces) chocolate cake mix
1 cup Hellmann's Mayonnaise
1 cup water
3 eggs
1 teaspoon ground cinnamon, optional


1. Preheat oven to 350°F. Spray and lightly flour two 9-inch round
cake pans; set aside.
2. In a large bowl, with a mixer at low speed, blend cake mix, mayonnaise,water,

eggs and cinnamon for 30 seconds. Beat at medium speed for 2 minutes.

Pour into the prepared pans.
3. Bake for 30 minutes, or until the cake springs back when touched lightly in the center.

Cool on a wire rack for 10 minutes; remove
the cake from the pans and cool completely. Sprinkle, if desired, with
confectioners' sugar or fill and frost.
Makes 12 servings.


Pork Tenderloin Medallions with Raspberry Sauce

Published on 21 May 2015 Category: BlogRecipes Written by Andrea
Recipe May 7 Pork Tenderloins Medallions With Raspberry Sauce Copy 


1 whole pork tenderloin, about 1 pound, cut in 8 crosswise pieces 
Cayenne pepper
2 teaspoons butter
5 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1/2 teaspoon prepared horseradish
1 garlic clove, minced
1 tablespoon ketchup
1/2 teaspoon soy sauce
2 kiwi fruit, peeled and thinly sliced
1/2 pint fresh raspberries


1. With heel of hand, gently press each pork medallion to 1-inch thickness;
lightly sprinkle both sides with cayenne to taste. Heat butter in a nonstick
skillet over medium-high heat; add pork medallions and cook for 3-4 minutes
on each side.
2. Meanwhile, in a small saucepan stir together preserves, vinegar,horseradish,
garlic, ketchup and soy sauce; simmer over low heat for 2 minutes, stirring
occasionally; keep warm.
3. Place medallions on a serving plate. Spoon sauce over medallions and top
with some kiwi slices. Garnish serving plate with remaining kiwi slices and
Makes 4 servings.


Chocolate Cake With Berries

Published on 23 April 2015 Category: BlogRecipes Written by Andrea
Recipe Apr 14 Choclate Cake with Berries Copy   INGREDIENTS

filled chocolate cake with buttercream icing
2 tablespoons raspberry dessert sauce
11 fresh blueberries
Whipped cream




Cut a 2-by-6-inch wedge from the cake.
Garnish with raspberry sauce, blueberries and a
dollop of whipped cream. 
Makes 1 serving.