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Lemon Cake with Raspberry Mousse

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Lemon Cake with Raspberry Mousse
  • Prep 20 min
  • Total 2 hr 10 min
  • Servings 16
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Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.
Updated Aug 9, 2011

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have buttermilk on hand, substitute water when making the cake mix.

Nutrition

310 Calories, 17g Total Fat, 3g Protein, 35g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
230mg
10%
Potassium
105mg
3%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
6%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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