Lemon Cake with Raspberry Mousse
1 box 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-oz can)
1 1/2 cups whipping cream
Fresh raspberries, if desired
-
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 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 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. -
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. Store loosely
covered in refrigerator.
