Lemon Mousse Cake


1 package lemon cake mix

Water, oil and eggs called for on cake mix package

3/4 cup lemon pie filling, (from 15- to 16-ounce can)

2 tubs Whipped vanilla ready-to-spread frosting


Heat oven to 350?F. Grease bottoms only of two 8-inch or 9-inch round pans. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.


Bake as directed on package or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans. Cool completely, about 1 hour.


Gently stir pie filling into frosting in medium bowl. 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.


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