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Lemon Cake with Whipping Cream Mousse (16)

Source of Recipe

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Lemon Cake with Whipping Cream Mousse (16)

Bettycrocker.com
11 reviews rate this recipe 4.5 of 5 stars.
Prep Time 25 min - Total Time 2 hr 10 min
Servings 16

With tart lemon curd, this white cake is great when you need a light, refreshing dessert.

Ingredients:
1 package Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 cups whipping cream
1/4 cup powdered sugar
1 jar (10 ounces) lemon curd
2 teaspoons grated lemon peel

Directions:
• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.

• 2 In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.

• 3 Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

1/16 of recipe equals: Calories 310 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 55mg; Sodium 230mg; Total Carbohydrate 36g; Dietary Fiber 0g; Sugars 24g; Protein 2g ++++ Exchanges: 1/2 Starch; 2 Other Carbohydrate; 3 1/2 Fat; ++++ Carbohydrate Choice: 2-1/2