Lemon Velvet Cream Cake

By nanasally4

Ingredients

• 1 box Betty Crocker® SuperMoist® lemon cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 package (3 oz) cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon grated lemon peel
• 2 cups whipping cream
• 2/3 cup powdered sugar
• Lemon twist, if desired

Details

Servings 1
Cooking time 120mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).

2
Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.

3
Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.

4
Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.