Lemon Velvet Cream Cake

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A betty crocker recipe that starts with a boxed mix to simplify it. i used a lemon curd recipe for a filling and to make it more special. whip cream and cream cheese makes for a wonderful frosting

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Steps

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Heat oven to 350f.

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Grease bottoms only of two 8- or 9-inch round cake pans with shortening.

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Make , bake and cool cake as directed on box for 8- or 9-inch rounds.

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Refrigerate layers 45 minutes for easier handling.

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Meanwhile , in large bowl , beat cream cheese , milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth.

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Beat in whipping cream and powdered sugar.

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Beat on high speed , scraping bowl occasionally , until stiff peaks form.

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Slice each cake layer in half horizontally to make a total of 4 layers.

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Fill each layer with 1 / 2 cup whipped cream mixture.

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Frost side and top of cake with remaining whipped cream mixture.

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Garnish with additional lemon twist.

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Store covered in refrigerator.

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Ingredients

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lemon cake mix, milk, cream cheese, lemon zest, whipping cream, powdered sugar, lemon twist