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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
  • Pinterest
    3
  • Print
    17
  • Save
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Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting. ...MORE + LESS -

Ingredients

1 box Betty Crocker* SuperMoist* Lemon Cake Mix
1 cup (250 mL) buttermilk
1/2 cup (125 mL) vegetable oil
1 tsp (5 mL) grated lemon peel
3 eggs
2 cups (500 mL) raspberry pie filling (from 540 mL can)
1 1/2 cups (375 mL) whipping cream
Fresh raspberries, if desired
Mint leaves, if desired

Steps

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  • 1
    Heat oven to 350ºF (325ºF 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.

Expert Tips

  • Tip : 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.
  • Substitution : If you do not have buttermilk on hand, substitute water when making the cake mix.

Nutrition Information

Nutrition Facts

Serving Size: 16 Servings
Calories
310
% Daily Value
Total Fat
17
Saturated Fat
7
Trans Fat
0
Cholesterol
70
Sodium
230
Dietary Fiber
1
Sugars
22
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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