LEMON VELVET CREAM CAKE
A Betty Crocker recipe that starts with a boxed mix to simplify it. I used a lemon curd recipe for a filling and to make it more special. Whip cream and cream cheese makes for a wonderful frosting
Provided by Bonnie G 2
Categories Dessert
Time 50m
Yield 1 8, 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 382, Fat 25.3, SaturatedFat 13.4, Cholesterol 76.1, Sodium 309.9, Carbohydrate 36.4, Fiber 0.4, Sugar 22.6, Protein 3.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #preparation #desserts #cakes #cake-fillings-and-frostings
You'll also love
