Lemon Mousse Cake sounds like a dessert you would find on a restaurant’s menu, but take a look. It’s two steps and made-from-a-mix easy.
box Betty Crocker™ SuperMoist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
cup lemon pie filling (from 15- to 16-oz can)
containers Betty Crocker™ Whipped vanilla frosting
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
In medium bowl, gently stir pie filling into frosting.
Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.
Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.
Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 2 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 2 1/2 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 Choice3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.