LEMON CAKE WITH WHIPPING CREAM MOUSSE

Lemon Cake with Whipping Cream Mousse image

With tart lemon curd, this white cake is great when you need a light, refreshing dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 16

Number Of Ingredients 6

Ingredients

1 package Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 cups whipping cream
1/4 cup powdered sugar
1 jar (10 ounces) lemon curd
2 teaspoons grated lemon peel

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.
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.

Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 0 g