"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Cake with Raspberry Mousse Recipe

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This recipe for Lemon Cake with Raspberry Mousse, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Friday, June 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box Duncan Hines lemon cake mix
1 1/3 c. buttermilk
1/3 c. vegetable oil
1 tsp. grated lemon peel (we didn't use)
3 eggs
2 c. raspberry pie filling (from a 21 oz. can)
1 1/2 c. whipping cream

Directions:
Directions:
Heat oven to 350F. Grease bottoms only of two 8 or 9 inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 8 inch rounds 30-36 minutes, 9 inch rounds 28-33 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.

****I could not find raspberry pie filling, so I cooked frozen raspberries in pan, added sugar to make sweet enough, thickened with cornstarch. Let cool before using.


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. Store loosely covered in refrigerator.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 total time 2 hours 10 minutes
Personal Notes:
Personal Notes:
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. Ed left the seeds in.

 

 

 

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