Delight in a delicious cake with raspberry filling and raspberry-whipped cream
1 box Betty Crocker SuperMoist lemon cake mix
1 1/3 cups buttermilk
1/3 cup vegetable oil
1 teaspoon grated lemon peel
2 cups raspberry pie filling (from 21-ounce can)
1 1/2 cups whipping cream
Fresh raspberries, if desired
Mint leaves, if desired
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease
bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray.
In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric
mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
Pour into pans.
Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until
wooden pick inserted in center comes out clean.
Cool for 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
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.
Prep Time: 20 min | Makes: 16 servings
To make 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.
High Altitude (3500-6500 ft): No change.
If you don't have buttermilk on hand, substitute water when making the cake
Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 140); Total
Fat 16g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 65mg; Sodium 250mg; Total
Carbohydrate 37g (Dietary Fiber 0g, Sugars 24g); Protein 3g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 4%