Total Time: 1 hour 3 minutes
Servings: 16
Ingredients:
• 1 box Betty Crocker® SuperMoist® lemon cake mix
• Water, vegetable oil and eggs called for on cake mix box
• ¾ cup lemon pie filling (from 15 to 16 oz can – 425 to 453.5g)
• 2 containers Betty Crocker® Whipped vanilla frosting
Method:
- Heat oven to 350°F/176°C (325°F/163°C for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8 or 9-inch rounds.
- In medium bowl, gently stir pie filling into frosting.
- Place one cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within ¼ inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.
Expert Tips:
Stir several drops of yellow food color into the frosting and pie filling mixture for a brighter yellow.
Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.
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