Lemon Cake with Raspberry Mousse

Name: Lemon Cake with Raspberry Mousse
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 473 milliliters raspberry pie filling (from 21-oz can); 237 milliliters buttermilk; 3 eggs; 1 box Betty lemon cake mix; 1 teaspoon grated lemon peel; 1 leave Mint if desired; 16 servings Fresh raspberries, if desired; 118 milliliters vegetable oil; 355 milliliters whipping cream

Lemon Cake with Raspberry Mousse requires about 2 hours and 10 minutes from start to finish. This recipe serves 16. One serving contains 381 calories, 4g of protein, and 18g of fat. If you have whipping cream, buttermilk, mint leaves, and com.

Instructions

Heat oven to 350F (325F 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.

Ingredients you will need

Buttermilk

Lemon Peel

Cake Mix

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Oven

Pour into pans.

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.

Equipment you will use

Oven

Knife

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.

Ingredients you will need

Spread

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.

Ingredients you will need

Whipping Cream