Lemon Velvet Cream Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 44mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Bake and cool as directed on box for 8- or 9-inch round cake pans.
  • 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.
  • 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.
  • If softening cream cheese in the microwave, transfer to a chilled bowl and continue as directed in step 3.
  • Time Saver:
  • For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting.
  • Variation:
  • Create a Citrus Velvet Cream Cake by substituting orange peel for the lemon peel and garnishing top of cake with mandarin orange segments.
  • Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 5 Fat.
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