Lemon Mousse Cake

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.

  • Prep Time 15 min
  • Total Time 1 hr 3 min
  • Servings 16

Ingredients

1
box Betty Crocker™ SuperMoist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4
cup lemon pie filling (from 15- to 16-oz can)
2
containers Betty Crocker™ Whipped vanilla frosting

  • 1 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.
  • 2 In medium bowl, gently stir pie filling into frosting.
  • 3 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
5g,
5%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
40mg
40%;
Sodium
300mg
300%;
Total Carbohydrate
52g
52%
(Dietary Fiber
0g
0%
  Sugars
39g
39%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
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 Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.