LEMON CAKE WITH RASPBERRY MOUSSE
Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 310, Carbohydrate 35 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 22 g, TransFat 0 g
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betty lovex
[email protected]Overall, I thought this was a good recipe. The cake was moist and flavorful, but the mousse was a bit too sweet for my taste.
Pathani Nazia
[email protected]This cake was a bit too tart for my taste, but I still enjoyed it.
Kyakonyi Alex
[email protected]I've never made a lemon cake before, but this recipe was easy to follow. The cake turned out great!
Merina Manandhar
[email protected]This is the best lemon cake I've ever had! The mousse is so light and fluffy, and the lemon flavor is just right.
Quartz Bessinger
[email protected]I'm not a huge fan of lemon cake, but this one was really good. The raspberry mousse was the perfect addition.
Alamin Ahmed
[email protected]This cake is perfect for any occasion. It's easy to make, and it's always a crowd-pleaser.
Abby Pryor
[email protected]I would definitely make this cake again, but I would make a few changes. I would use less sugar in the cake batter, and I would add a bit of lemon zest to the mousse.
Joy Uzor
[email protected]Overall, I thought this was a good recipe. The cake was moist and flavorful, and the mousse was light and airy.
Ahmed Shashka
[email protected]This cake was a bit dry, but the mousse helped to make it more moist.
Draven
[email protected]I had some trouble getting the cake to rise properly, but the flavor was still good.
Mehedi Hasan Hasan
[email protected]This cake was a bit too sweet for my taste, but the raspberry mousse was delicious.
Terry Bates
[email protected]I've made this cake several times and it always turns out perfectly. It's a great recipe for any occasion.
Cody Dalton
[email protected]This is my new favorite lemon cake recipe! It's so moist and flavorful, and the raspberry mousse is the perfect topping.
Shantiram Neupane
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the combination of lemon and raspberry. The cake was easy to make and the instructions were clear.
Hailey Medina
[email protected]This lemon cake with raspberry mousse was a delightful treat! The cake was moist and fluffy, with a perfectly balanced lemon flavor. The mousse was light and airy, with a tart raspberry flavor that complemented the cake perfectly.