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45

Lemon Cake with Raspberry Mousse

56 Ratings

28 Comments

Prep 20 min
Total 2 hr 10 min
Servings 16

Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting. MORE + LESS -

Ingredients

box Betty Crocker™ SuperMoist™ lemon cake mix

cup buttermilk

1/2

cup vegetable oil

teaspoon grated lemon peel

eggs

cups raspberry pie filling (from 21-oz can)

1 1/2

cups whipping cream

Fresh raspberries, if desired

Mint leaves, if desired

Steps

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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.

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Expert Tips

For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.
If you don’t have buttermilk on hand, substitute water when making the cake mix.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 160

% Daily Value

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;