Lemon Velvet Cream Cake
1 box lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, 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 (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.
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