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Lemon Cake with Raspberry Mousse

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

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  • Prep Time 20 min
  • Total Time 2 hr 10 min
  • Servings 16

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

Decorate and Pipe with Frosting

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
230mg
230%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
  Sugars
22g
22%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
10%;
Iron
4%;
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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