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What you will need:
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine, softened
2 teaspoons lemon, peeled and grated
3 tablespoons lemon juice
3 cups powdered sugar
1 box Betty Crocker™ SuperMoist™ lemon cake mix ( water, vegetable oil and eggs called for on cake mix box )


Steps to yummy goodness:
To make the cake:
1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Grease or lightly spray bottoms only of three 9-inch round cake pans.
3. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat) then pour into pans.

4. Bake 15 to 22 minutes or until toothpick inserted in center comes out clean (I normally check it at 15minutes).

5. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
6. Fill layers with raspberry preserves.

To make frosting
1. In medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds.

2. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. 3. Frost side and top of cake with frosting. Store covered in refrigerator.

 


.:Side Notes:.
If I’m in a rush I will make extra preserve to put on the top then garnish with fresh berries and just frost the sides

If you don’t like the icing job you’ve done on the side of the cake don’t fret, you can grate or shave up some white chocolate then add those to the icing on the side of the cake to hide any rushed / new to icing job while still having a beautiful cake.

This recipe works well for cupcakes as well, just line a cupcake / muffin tin with liners and check the side of the Betty Crocker™ SuperMoist™ lemon cake mix box for the appropriate time and baking temperatures.

 

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