Lemon Mousse Cake
Lemon Mousse Cake
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.
Prep Time: 15
Total Time: 1 hr 3 min
Servings: 16
1 box Betty Crocker® SuperMoist® white cake mix
  Water, vegetable oil and eggs called for on cake mix box
180 grams lemon pie filling
2 containers Betty Crocker® Premium vanilla frosting
  • 1 Heat oven to 180°C (170°C for dark or nonstick pans). Make, bake and cool cake as directed on box for two 20 or 23cm rounds.
  • 2 In medium bowl, gently stir pie filling into frosting.
  • 3 Bake 35 to 45 minutes or until top is dark golden brown. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.)
  • 4 Place 1 cake layer, rounded side down, on serving plate. Spread with 225 grams of the lemon mixture to within 1/2cm of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.