Raspberry Lemon Filled Cake Recipe

ingredients

1 box (18.25 ounce size) lemon cake mix, plus ingredients to prepare
1 package (3 ounce size) softened cream cheese
1 jar (10 ounce size) red raspberry jam

LEMON-CREAM CHEESE FROSTING
1 cup chilled whipping cream
1 package (3 ounce size) softened cream cheese
1 cup powdered sugar
1 teaspoon grated lemon peel

directions

Cake: Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round pans.

Prepare cake as directed on package except omit oil, and mix in cream cheese with water and eggs. Pour into pans; bake as directed. Cool 10 minutes. Remove from pans and cool completely.

FROSTING: Beat whipping cream in chilled bowl until stiff. Mix rest of ingredients and fold in whipped cream.

Spread 1 cake layer with 1/4 cup jam, 1/2 cup frosting, and 1/2 cup jam. Top with remaining layer; spread top with remaining jam to 1/2-inch of edge.

Spread remaining frosting on side of cake and top edge. Refrigerate at least 1 hour. Refrigerate any remaining cake.

nutrition data

469 calories, 24 grams fat, 60 grams carbohydrates, 5 grams protein per serving.

reviews & comments

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