Guest guest Posted January 26, 2007 Report Share Posted January 26, 2007 Lemon-Raspberry Yellow Cake 1 package Betty Crocker SuperMoist lemon cake mix 1 1/4 cups water 1/3 cup Vegetable Oil 3 eggs 6 tablespoons raspberry preserves Lemon Buttercream Frosting: 1 1/4 cups butter or margarine, softened 2 teaspoons poons grated lemon peel 3 tablespoons lemon juice 3 cups powdered sugar Preheat oven to 350F. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand. Pour into pans. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Fill layers with raspberry preserves. Frost side and top of cake with Lemon Buttercream Frosting. Store covered in refrigerator. Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Source: FamilyTime tamaras_sweet_treats/ My group for all those decadent desserts ______ Quote Link to comment Share on other sites More sharing options...
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