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Lemon Cake with Raspberry Mousse Recipe

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This recipe for Lemon Cake with Raspberry Mousse is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350ºF. 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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