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Lemon Cake with Raspberry Mousse Recipe

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

Prep Time: 20 Mins | Total Time: 2 Hrs 10 Mins | Makes: 16 Servings

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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

Method:

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.
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.
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.
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.

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.

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1 Serving: Calories 310; ( Calories from Fat 160 ); Total Fat 17g ( Saturated Fat 7g , Trans Fat 0g ); Cholesterol 70mg;Sodium 230mg;Total Carbohydrate 35g ( Dietary Fiber 1g , Sugars 22g ); Protein 3g

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