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Raspberry Lemon Torte Recipe

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This recipe for Raspberry Lemon Torte, by , is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Walsh
Added: Sunday, March 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lemon cake mix
1 tbsp poppy seeds
1 tbsp grated lemon peel
12 0z seedless raspberry jam
Vanilla frosting
Fresh raspberries

Directions:
Directions:
Grease 2 9 inch round cake pans and line with wax paper; grease and flour the paper. Prepare cake batter according to package directions. Stir in poppy seeds and lemon peel. Pour into pans and bake at 350 for 21-26 minutes. Cool for 10 minutes before removing from pans to wire rack to cool completely. Split each cake into 2 layers. Place one bottom layer on plate; top with half of the jam. Top with second layer, spread with 3/4 c frosting. Top with third layer and remaining jam. Top with remaining layer. Spread remaining frosting over top and sides of cake. Sprinkle with raspberries

 

 

 

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