Betty Crocker Lemon-Raspberry Yellow Cake
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 poons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar
Preheat oven to 350F. Grease (or slightly spray with cooking spray)
bottoms only of three 9-inch round pans.
Beat cake mix, water, oil and eggs in large bowl on low speed 2
minutes (do not overbeat); or stir 3 minutes by hand. Pour into pans.
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.
Fill layers with raspberry preserves. Frost side and top of cake with
Lemon Buttercream Frosting. Store covered in refrigerator.
Lemon Buttercream Frosting:
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.
Source: FamilyTime
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