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Lemon Cake with Raspberry Mousse

lemon cake with raspberry mousse Dessert
Lemon Cake with Raspberry Mousse
  • Prep 20 min
  • Total 2 hr 10 min
  • Servings 16

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

Updated August 9, 2011
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

  • 1
    box Betty Crocker™ Super Moist™ lemon cake mix
  • 1
    cup buttermilk
  • 1/2
    cup vegetable oil
  • 1
    teaspoon grated lemon peel
  • 3
    eggs
  • 2
    cups raspberry pie filling (from 21-oz can)
  • 1 1/2
    cups whipping cream
  • Fresh raspberries, if desired
  • Mint leaves, if desired

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.

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

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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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