LEMON MOUSSE CAKE

Lemon Mousse Cake image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h3m

Yield 16

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker™ Whipped vanilla frosting

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- or 9-inch rounds.
In medium bowl, gently stir pie filling into frosting.
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.

Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 39 g, TransFat 2 1/2 g