| 1 | box Betty Crocker® SuperMoist® lemon cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
| 1 | package (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 |
| 1. | 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 cake mix as directed on box, using water, oil and eggs. Pour into pans. |
| 2. | Bake and cool as directed on box for 8- or 9-inch round cake pans. |
| 3. | 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. |
| 4. | Cut each cake layer horizontally to make 2 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 in refrigerator. |
| Follow High Altitude directions on box for 8- or 9-inch pans. |
|
| If softening cream cheese in the microwave, transfer to a chilled bowl and continue as directed in step 3. |
|
| For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting. |
|
| Create a Citrus Velvet Cream Cake by substituting orange peel for the lemon peel and garnishing top of cake with mandarin orange segments. |
Nutrition Information:
420 ( 230); 26g ( 12g, 1 1/2g); 105mg; 330mg; 43g ( 0g, 28g); 4g 10%; 0%; 10%; 6% 1 ; 2 ; 0 ; 5 3