Lemon Velvet Cream Cake

 

1

box Betty Crocker® SuperMoist® lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

1

package (3 oz) cream cheese, softened

1

tablespoon milk

1

tablespoon grated lemon peel

2

cups whipping cream

2/3

cup powdered sugar

Lemon twist, if desired

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• 2 Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• 3 Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• 4 Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.