Thursday, 16 January 2014

Lemon Mousse Cake


Prep Time: 15min
Total Time: 1hr3min
Servings: 16


Ingredients

1
box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4
cup lemon pie filling (from 15- to 16-oz can)
2
containers Betty Crocker® Whipped vanilla frosting

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
  • 2In medium bowl, gently stir pie filling into frosting.
  • 3Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.

    Expert Tips

    Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.
    Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.

    Source:  www.Bettycrocker.com

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