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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 8 |
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A Recipe from my Betty Crocker book - awesome! Prep time includes cooling time Ingredients:
1 package betty crocker supermoist lemon cake mix |
1 1/4 cups water |
1/3 cup vegetable oil |
3 eggs |
6 tablespoons raspberry preserves |
1 1/4 cups butter or 1 1/4 cups margarine, softened |
2 teaspoons grated lemons, rind of |
3 tablespoons lemon juice |
3 cups powdered sugar |
Directions:
1. Preheat oven to 350ºF.
2. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
3. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
4. Pour into pans.
5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes; remove from pans.
7. Cool completely, about 1 hour.
8. Fill layers with raspberry preserves.
9. Frost side and top of cake with Lemon Buttercream Frosting.
10. Store covered in refrigerator.
11. Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
12. Gradually beat in powdered sugar.
13. Beat 2 to 3 minutes longer or until light and fluffy.
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