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Lemon Raspberry Cake Recipe

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This recipe for Lemon Raspberry Cake, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, February 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. lemon cake mix
1-1/4 cups water
1/3 cup oil
3 eggs
6 Tbsp. raspberry preserves

Directions:
Directions:
Preheat oven to 350-degrees. Grease three 9-inch pans.
Beat cake mix, water, oil and eggs in a large bowl on low speed for 2 minutes. (do not overbeat) Pour in pans. Bake 20 to 30 minutes or until toothpick comes out clean. Cool 10 minutes and remove from pan. Cool completely, about 1 hour. Fill layers with raspberry preserves. Frost sides and top of cake with Butter Cream Frosting.

Personal Notes:
Personal Notes:
Easy and very good.

 

 

 

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