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Bean Posted May 25, 2006 06:32 AM
Lemon-Raspberry Yellow Cake
The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!
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 (See Below)
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.
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. 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.
High Altitude (3500-6500 ft)
Heat oven to 375ºF. Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Use 2 tablespoons oil.
Pic-
http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=36255
Lemon-Raspberry Yellow Cake
The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!
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 (See Below)
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.
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. 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.
High Altitude (3500-6500 ft)
Heat oven to 375ºF. Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Use 2 tablespoons oil.
Pic-
http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=36255