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Lemon Cake with Raspberry Mousse Frosting

10 Jul

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.

INGREDIENTS
*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
3 eggs

*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!

THE PROCESS

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

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Posted by on July 10, 2010 in Cake, Dessert

 

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