Lemon Raspberry Cake

A Recipe from my Betty Crocker book - awesome! Prep time includes cooling time

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 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 1 1⁄4 cups margarine, softened
• 2  teaspoons  grated lemons, rind of
• 3  tablespoons lemon juice
• 3  cups powdered sugar

Directions

1. Preheat oven to 350ºF.
2. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
3. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
4. Pour into pans.
5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes; remove from pans.
7. Cool completely, about 1 hour.
8. Fill layers with raspberry preserves.
9. Frost side and top of cake with Lemon Buttercream Frosting.
10. Store covered in refrigerator.
11. Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
12. Gradually beat in powdered sugar.
13. Beat 2 to 3 minutes longer or until light and fluffy.