Lemon Cake with Raspberry Mousse

Lemon Cake with Raspberry Mousse

Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.

Prep Time

20

Minutes

Total Time

2:10

Hrs:Mins

Makes

16

servings

1
box Betty Crocker® SuperMoist® lemon cake mix
1
cup buttermilk
1/2
cup vegetable oil
1
teaspoon grated lemon peel
3
eggs
2
cups raspberry pie filling (from 21-oz can)
1 1/2
cups whipping cream
Fresh raspberries, if desired
Mint leaves, if desired
  1. Heat oven to 350°F (325°F 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.
  2. 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.
  3. 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.
  4. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.
If you don’t have buttermilk on hand, substitute water when making the cake mix.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 230mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 1g,
    • Sugars 22g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.