2 cups (500 mL) raspberry pie filling (from 540 mL can)
1 1/2 cups (375 mL) whipping cream
Fresh raspberries, if desired
Mint leaves, if desired
PREP TIME
20m
COOK TIME
1h50m
TOTAL TIME
2h10m
YIELD 16 servings
Instructions
Heat oven to 350ºF (325ºF for dark or nonstick pans).
Grease or spray two 8- or 9-inch round cake pans.
In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Pour into pans.
Bake as directed on box.
Cool 10 minutes.
Run knife around side of pans to loosen cakes; remove from pans to cooling racks.
Cool completely, about 1 hour.
Place 1 cake layer, rounded side down, on serving plate.
Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge.
Top with second layer, rounded side up.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
Beat in remaining 1 1/4 cups pie filling on low speed just until blended.