Citrus Cake with Lemon Whipped Cream Frosting

Name: Citrus Cake with Lemon Whipped Cream Frosting
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 3 eggs; 1 box Betty Crocker® SuperMoist® lemon cake mix; 1 Strip lemon and orange peel; 447 grams can lemon pie filling; 118 milliliters orange juice; 2 teaspoons grated orange peel; 59 milliliters powdered sugar; 118 milliliters vegetable oil; 118 milliliters water; 473 milliliters whipping cream

You can never have too many dessert recipes, so give Citrus Cake with Lemon Whipped Cream Frosting a try. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 454 calories, 4g of protein, and 26g of fat. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. Head to the store and pick up orange juice, orange peel, whipping cream, and a few other things to make it today.

Instructions

Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).

Ingredients you will need

Baking Spray

Shortening

All Purpose Flour

Equipment you will use

Oven

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Equipment you will use

Hand Mixer

Bowl

Pour into pans.

Bake and cool as directed on box for 8- or 9-inch rounds.

Equipment you will use

Oven

In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.

Ingredients you will need

Powdered Sugar