| 1 | box Betty Crocker® SuperMoist® lemon cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
| 6 | tablespoons raspberry preserves |
| 1 1/4 | cups butter or margarine, softened |
| 2 | teaspoons grated lemon peel |
| 3 | tablespoons lemon juice |
| 3 | cups powdered sugar |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round pans. |
| 2. | In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans. |
| 3. | Bake 13 to 16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. |
| 4. | Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator. |
| Bake 16 to 19 minutes. |
|
| Make your cake extra-special! Top it with fresh raspberries, lemon peel curls or edible flowers. |
|
| For a great twist, try strawberry or apricot preserves instead of raspberry. |
Nutrition Information:
430 ( 200); 23g ( 11g, 1 1/2g); 80mg; 330mg; 54g ( 0g, 41g); 2g 10%; 0%; 6%; 4% 1/2 ; 3 ; 0 ; 4 1/2 3 1/2