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    Lemon Velvet Cream Cake

    Source of Recipe

    Betty Crocker

    Recipe Introduction

    Whipped cream and cream cheese create a dreamy frosting and filling for a mix-easy lemon cake.

    Recipe Link:

    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

    1. 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.
    2. Bake and cool as directed on box for 8- or 9-inch round cake pans.
    3. 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.
    4. 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.




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