Water, vegetable oil and eggs called for on cake mix box
3
oz cream cheese, softened
1
tablespoon milk
1
tablespoon grated lemon peel
2
cups whipping cream
2/3
cup powdered sugar
Lemon twists, if desired
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (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 round cake pans. 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.) Place 1 cake layer on serving plate. Spread 1/2 cup of the whipped cream mixture on top. Repeat with remaining layers. Frost side and top of cake with remaining whipped cream mixture. Garnish with lemon twists. Store loosely covered in refrigerator.
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Short on time? Fill and frost cake with this quick frosting. Stir 2 teaspoons grated lemon peel into each of 2 tubs (12 oz each) Betty Crocker™ Betty Whipped Whipped Cream Frosting.
To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of a plate. Remove after frosting, and decorating is complete.
If you’re looking for a stronger lemon flavor, experiment with adding a little extra lemon peel to the frosting.
Looking for something to serve a larger crowd? This Lemon Buttermilk Cake serves 24 people!
For a pretty lemon twist, use a bartender's zester or "channel knife" to remove the peel from the lemon.
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