Lemon Raspberry Cake Recipe

Name: Lemon Raspberry Cake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 pkg (510 g) Betty Crocker* SuperMoist Lemon Cake Mix; Water, oil and eggs as called for in cake mix directions; 6 tbsp (90 mL) raspberry jam; 1 tub (450 g) Betty Crocker* Creamy Deluxe or Whipped Frosting (any vanilla or white variety); Fresh raspberries (optional)

Ingredients

1 pkg (510 g) Betty Crocker* SuperMoist Lemon Cake Mix
Water, oil and eggs as called for in cake mix directions
6 tbsp (90 mL) raspberry jam
1 tub (450 g) Betty Crocker* Creamy Deluxe or Whipped Frosting (any vanilla or white variety)
Fresh raspberries (optional)

PREP TIME 5m	COOK TIME 45m	TOTAL TIME 50m
YIELD 12 servings

Instructions

Heat oven to 350°F (180°C).
Lightly grease or spray bottom only of three 9-inch (23 cm) round pans.
Prepare cake batter according to package directions.
Pour into pans and bake 18 to 20 minutes or until toothpick inserted in centre comes out clean.
Cool 10 minutes; remove from pans. Cool completely.
Place first layer top side down on plate and spread with half of the jam; repeat with second layer.
Place third layer top side up.
Frost side of cake first with very thin coat to seal in crumbs.
Spread more frosting on side using upward strokes.
Spread remaining frosting over top of cake.
Just before serving, garnish with fresh raspberries, if desired.