Looking for a delicious dessert that's made using Betty Crocker® SuperMoist® cake mix and frosting? Then try this wonderful cake that's topped with lemon curd and raspberries - a perfect celebration treat.
box Betty Crocker™ SuperMoist™ white cake mix (about 1 2/3 cups)
tablespoons vegetable oil
Topping and Frosting
cup lemon curd (from 9- or 10-oz jar)
container Betty Crocker™ Whipped fluffy white frosting
cup fresh raspberries (6 oz)
Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake as directed on box for 8- or 9-inch round. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
Spread lemon curd on top of cake to within 1 1/2 inches of edge. In decorating bag with star tip, place about 1/2 cup frosting; set aside. Spread remaining frosting on side and up to edge of lemon curd on top of cake. Place raspberries in circle on top of cake where frosting and lemon curd meet. Pipe reserved frosting along lower edge of cake. Store loosely covered in refrigerator.
Look for lemon curd near the jams, jellies and preserves section of the supermarket.
Blackberries or large blueberries can be substituted for the raspberries in this recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 3 1/2g
- 3 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 4 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; 4 Fat;
Carbohydrate Choices:5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.