Lemon Velvet Cream Cake Recipe

Name: Lemon Velvet Cream Cake
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 12 servings
Ingredients: 1 box Betty Crocker™ Super Moist™ lemon cake mix; Water, vegetable oil and eggs called for on cake mix box; 3 oz cream cheese, softened; 1 tablespoon milk; 1 tablespoon grated lemon peel; 2 cups whipping cream; 2/3 cup powdered sugar; Lemon twist, if desired

Ingredients

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3 oz cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired

	PREP TIME 20m	COOK TIME 1h40m	TOTAL TIME 2h
YIELD 12 servings

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).
Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
Make, bake and cool cake as directed on box for 8- or 9-inch rounds.
Refrigerate layers 45 minutes for easier handling.
Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth.
Beat in whipping cream and powdered sugar.
Beat on high speed, scraping bowl occasionally, until stiff peaks form.
Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.)
Fill each layer with 1/2 cup whipped cream mixture.
Frost side and top of cake with remaining whipped cream mixture.
Garnish with additional lemon twist. Store covered in refrigerator.