Friday, February 11, 2011

Lemon Cake with Raspberry Mousse

Just in time for Valentines Day!

Lemon Cake with Raspberry Mousse
Prep Time: 20 min
Start to Finish: 2 hr 10 min
Makes: 16 servings

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

1. 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.

2. Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.

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.

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.

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 don't have buttermilk on hand, substitute water when making the cake mix.

2 comments:

They call me "Deb" said...

Oh that looks sooooo good! Yummmm

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