Lemon Velvet Cream Cake
Ingredients
- 1 box Betty Crocker™ Super Moist™ lemon cake mix
- Include Ingredients on cake mix box
- 1 package (3 oz) cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon grated lemon peel
- 2 cups whipping cream
- ⅔ cup powdered sugar
- Lemon twist, if desired
Directions
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
- Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
- Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form
- Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
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Prep Time: 20 Min |
Cook Time: 2 Hr |
Total Time: 2 Hr 20 Mins |
Servings: |
Origin : Betty Crocker
URL : https://www.bettycrocker.com/recipes/lemon-velvet-cream-cake/c8414e48-8eb9-40b7-970f-edbf716afc30
Images:
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Recipe Box |
