Lemon-Raspberry Yellow Cake 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 margarine, softened 2 teaspoons poons grated lemon peel 3 tablespoons lemon juice 3 cups powdered sugar Preheat oven to 350F. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand. Pour into pans. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Fill layers with raspberry preserves. Frost side and top of cake with Lemon Buttercream Frosting. Store covered in refrigerator. Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Source: FamilyTime http://groups.yahoo.com/group/tamaras_sweet_treats/ My group for all those decadent desserts ________________________________________ PeoplePC Online A better way to Internet http://www.peoplepc.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
