Lemon Cake with Raspberry Mousse Recipe

Name: Lemon Cake with Raspberry Mousse
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 16 servings
Ingredients: 1 box Betty Crocker* SuperMoist* Lemon Cake Mix; 1 cup (250 mL) buttermilk; 1/2 cup (125 mL) vegetable oil; 1 tsp (5 mL) grated lemon peel; 3 eggs; 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

Ingredients

1 box Betty Crocker* SuperMoist* Lemon Cake Mix
1 cup (250 mL) buttermilk
1/2 cup (125 mL) vegetable oil
1 tsp (5 mL) grated lemon peel
3 eggs
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.
Frost side and top of cake with raspberry mousse.
Garnish with fresh raspberries and mint leaves.
Store loosely covered in refrigerator.