The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine, softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round pans.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
3. Bake 13 to 16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 16 to 19 minutes.
Prep Time: 10 min
Total Time: 1 hour 45 min
Makes: 16 servings
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