* Exported from MasterCook *
Lemon-Raspberry Yellow Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package Betty Crocker® SuperMoist® lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
6 tablespoons raspberry preserves
Lemon Buttercream Frosting
1 1/4 cups butter or margarine -- softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar
1. Heat oven to 350ºF. Grease (or slightly spray with cooking spray)
bottoms only of three 9-inch round pans.
2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on
low speed 2 minutes (do not overbeat). Pour into pans.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Fill layers with raspberry preserves. Frost side and top of cake with
Lemon Buttercream Frosting. Store covered in refrigerator
Frosting;
1. Beat butter, lemon peel and lemon juice in medium bowl on medium speed
30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or
until light and fluffy.
Description:
"The red raspberry preserves filling in this lemony yellow cake makes each
slice pretty as a picture!"
S(Internet Address):
"http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=36255";
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Per Serving (excluding unknown items): 4311 Calories; 318g Fat (65.0%
calories from fat); 22g Protein; 364g Carbohydrate; 1g Dietary Fiber; 1257mg
Cholesterol; 2565mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Fruit; 61 1/2
Fat; 24 Other Carbohydrates.
NOTES : Make your cake extra-special! Top it with fresh raspberries, lemon
peel curls or edible flowers
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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