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KF: Lemon Mousse Cake (16)***

Source of Recipe

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KF: Lemon Mousse Cake (16)****

Bettycrocker.com
91 reviews rate this recipe 4.5 of 5 stars.
Prep Time 15 min - Total Time 1 hr 3 min
Servings 16

Lemon Mousse Cake sounds like a dessert you would find on a restaurant’s menu, but take a look. It’s two steps and made-from-a-mix easy.

Ingredients:
1 box Betty Crocker™ SuperMoist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker™ Whipped vanilla frosting

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- or 9-inch rounds.

• 2 In medium bowl, gently stir pie filling into frosting.

• 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.

1/16 of recipe equals: Calories 370 (Calories from Fat 160); Total Fat 18g (Saturated Fat 5g, Trans Fat 2-1/2g); Cholesterol 40mg; Sodium 300mg; Total Carbohydrate 52g; Dietary Fiber 0g; Sugars 39g; Protein 2g ++++ Exchanges: 1 Starch; 2-1/2 Other Carbohydrate; 3-1/2 Fat; ++++ Carbohydrate Choice: 3-1/2