Heat oven to 375°F. Coat an 8 x 2-in. round cake pan with nonstick spray.
Put muffin mix in a bowl; stir in 11/4 cups water just until moistened (small lumps may remain). Spread evenly in pan.
Bake 25 to 28 minutes until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes before inverting cake on rack to cool completely.
Using a long serrated knife, split cake in half horizontally. Place bottom half on a plate; spread with lemon curd. Top with remaining cake. Serve with the puréed strawberries. Garnish with strawberries and confectioners’ sugar, if desired.
Calories 299 Fat 7g Saturated fat 1g Cholesterol 0mg
Sodium 299mg Carbohydrate 59g Fiber 0g
This recipe has been added to the following public cookbooks:
billys notable cooking,
ShortyByNature's International Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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