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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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6/07/2010

Lemon Velvet Cake

Jimmy requested a chocolate trifle for his graduation party and then realized that I would need another dessert, I found this one on the Betty Crocker Website. It was very good!!

1 box Betty Crocker® SuperMoist® lemon cake mix )Water, vegetable oil and eggs called for on cake mix box)
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired

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 cake mix as directed on box, using water, oil and eggs. Pour into pans.

Bake and cool as directed on box for 8- or 9-inch round cake pans.

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.

Cut each cake layer horizontally to make 2 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 in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch pans.

Time Saver
For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting. (I just used two cans of whipped Vanilla frosting with the zest added in.)

Since I used 9 inch rounds, I didn't bother splitting them in half.

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