Sunday, July 14, 2013

Lemon Mousse Cake

My husband requested a lemon cake for his birthday in May. While he’d be happy with a boxed lemon cake with icing, I can’t do anything simple. So, I came up with this Lemon Mousse Cake recipe. This decadent cake is the outcome of combining a few simple ingredients of white cake mix, lemon pie filling, and cream cheese frosting. 

Full disclosure – I used a gluten boxed cake mix since my husband is not gluten free. However, I’m posting this recipe because it was simply amazing and I’m confident it will be just as delicious with gluten free boxed cake mix. How do I know it’s amazing outside of what my husband and party guests claimed? I was able to taste the filling and icing as I was making the cake. It was sweet and creamy, and I may have been unable to resist licking the spoon, beaters, and bowl. :)

Lemon Mousse Cake
·1 box of white cake mix, plus ingredients called for on cake mix box (for gluten free, I’d recommend Betty Crocker Vanilla Cake Mix)
 ·1 - 24oz. can of lemon pie filling
 ·1 container of cream cheese frosting 

For the cake, pour all ingredients – reducing water by ¼ cup – into a large bowl. Add ¼ cup of lemon pie filling to the bowl and mix until combined. Make, bake, and cool cake according to package directions for two 8- or 9-inch round cakes.

For the frosting, mix together in a large bowl one container of cream cheese frosting with ¼ cup of lemon pie filling.

To assemble the cake, place one cake layer on a cake plate. Spread the remaining lemon pie filling on top of the cake, leaving about ¼ inch diameter at the edge. Place the second cake layer on top. Then, frost the entire cake with the lemon cream cheese frosting. Store loosely covered in the fridge until ready to serve. Let cake sit at room temperature for 30-60 minutes before serving.