Lemon Mousse Cake

"Lemon Mousse Cake sounds like a dessert you would find on a restaurant’s menu, but take a look. It’s made-from-a-mix easy."
 
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Ready In:
2hrs 25mins
Ingredients:
8
Serves:
12-16
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ingredients

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directions

  • Heat oven to 350ºF. Grease bottoms only of two 8-inch or 9-inch round pans. Make cake mix as directed on package, using water, oil and egg whites. Pour into pans.
  • Bake as directed on package or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans. Cool completely, about 1 hour.
  • Beat whipping cream and powdered sugar in chilled medium bowl with electric mixture on high speed until stiff peaks form. Fold in lemon curd and lemon peel. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

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