Lemon Velvet Cream Cake
Description
Take a store bought lemon box cake and make it special with whipped cream and cream cheese with a delicious filling and creamy frosting.
Ingredients
1box lemon cake mix
water, vegetable oil and eggs as called for on cake mix box
3 oz. package cream cheese, softened
1 T. milk
1 T. grated lemon peel
2 c. whipping cream
2/3 c. powdered sugar
lemon twist, if desired
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees or 325 degrees for dark or non-stick pans. Grease bottoms only of two 8 or 9 inch round cake pans with shortening (do not use cooking spray).
Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
Meanwhile, in a large bowl, beat cream cheese, milk and 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.
Slice each cake layer in half horizontally to make a total of 4 layers. To cut, mark side of cake with toothpicks and cut with a long, thin knife.
Fill each layer with 1/2 c. whipped cream mixture.
Frost side and top of cake with remaining whipped cream mixture.
Garnish with additional lemon twist.
Store covered in refrigerator.