[mamacastleberry]

LEMON CAKE WITH RASPBERRY MOUSSE

1 pkg. (18 oz. or similar size) lemon or lemon supreme cake mix 1 1/3
cups buttermilk
1/3 cup vegetable oil
1 tsp grated lemon peel
3 eggs
2 cups raspberry pie filling (from a 21 oz. can) *** 1 1/2 cups whipping
cream
Fresh raspberries, if desired
Mint leaves, if desired

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 or cooking
spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and
eggs with electric mixer on low speed 30 secs. Beat on medium speed 2
mins scraping bowl occasionally. Pour into prepared pans. Bake 8-inch
rounds 30 to 35 mins 9-inch rounds 28 to 33 mins or until toothpick
inserted in center comes out clean. Cool 10 mins in pan. Run knife
around side of pans to loosen cakes remove from pans to cooling racks.
Cool completely about 1 hr.

Place 1 cake layer rounded side down on serving plate. Spread 3/4 cup of
the pie filling over cake layer to within 1/4 inch of edge. Top with
second layer rounded side up. In chilled medium bowl beat whipping cream
with electric mixer on high speed until soft peaks form. Beat in the
remaining 1 1/4 cups pie filling on low speed just until blended. Frost
sides and top of cake with raspberry mousse. Garnish with fresh
raspberries and mint leaves if desired. Store loosely covered in
refrigerator. For a smooth mousse strain the raspberry seeds out of the
pie filling. Place the filling in a mesh strainer or sieve over a bowl
and use the back of a spoon to press filling through the sieve. ***I
could not find raspberry pie filling. I substituted raspberry
jam/preserves and it worked fine!