So amidst the excitement of the Canada Day long weekend, we decided to celebrate my sister’s birthday while she and the rest of the family were in town. I offered to make the cake, and was ready to get to work when I realized it was after 11 pm and the grocery stores had already closed for the long weekend. Luckily, another sister and I found a 24 hours Shopper’s Drug Mart which was still open and conveniently enough also stocked most of the ingredients I needed to make this cake.
*1 box “Betty Crocker Super Moist Lemon Cake Mix”
2 cups whipping cream
3 cups raspberry jam or pie filling
1 1/4 cup milk
1/3 cup vegetable oil
*The store didn’t have lemon so I bought “Betty Crocker Super Moist White Cake Mix” and added 3 tbs of lemon juice. I would have liked to have made the cake from scratch but I didn’t have time, and this cake mix was absolutely delicious!
STEP 1) Preheat oven to 325 F (160 C) for dark or nonstick pans. Grease two 9 inch round pans.
STEP 2) Beat cake mix, milk, oil, and eggs in large bowl until smooth and creamy.
STEP 3) Bake in oven for 25-30 min. Remove from oven and leave to cool.
STEP 4) Remove cake from pans and allow to cool completely.
STEP 5) Place first cake on serving tray and spread 2 cups of jam/pie filling over surface of the cake.
STEP 6) Gently place 2nd cake on top of the filling.
STEP 7) RASPBERRY MOUSSE
In a medium size bowl, beat whipping cream till soft peaks form. Add 1 cup of jam/pie filling and beat for another minute.
STEP 8 ) Frost entire cake with raspberry mouse.
* I added some red food colouring to some of the mousse and used it to decorate the cake!
This cake was really, really yummy and since it wasn’t overly sweet I probably would have eaten the whole thing myself if it weren’t for the rest of the family wanting a piece. ENJOY! ~ K