Lemon Cake with Raspberry Mousse

By melanieroe

Prep Time20 min
Total Time2 hr 10 min
Servings16


Nutrition Information




1 Serving
Calories310 ( Calories from Fat160),

Total Fat17g (Saturated Fat7g, Trans Fat0g ), Cholesterol70mg Sodium230mg Total Carbohydrate35g (Dietary Fiber1g Sugars22g ), Protein3g ;
% Daily Value*:
Vitamin A8%; Vitamin C4%; Calcium10%; Iron4%;

Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:
2 *Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 box Betty Crocker® SuperMoist® lemon cake mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon grated lemon peel
• 3 eggs
• 2 cups raspberry pie filling (from 21-oz can)
• 1 1/2 cups whipping cream
• Fresh raspberries, if desired
• Mint leaves, if desired

Details

Adapted from bettycrocker.com

Preparation

Step 1

STEP 1 Heat oven to 350°F (325°F 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.

STEP 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.

STEP 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.

STEP 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

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.

If you don’t have buttermilk on hand, substitute water when making the cake mix.