Shelly's Recipe

LEMON VELVET CREAM CAKE

Category: Cakes from Cake Mixes

1 box lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 tsp lemon extract
1 (3 oz) box lemon jello
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired

Heat oven to 350. Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs, including lemon extract and jello. Pour into pans. Bake and cool as directed on box for 13x9 inch baking pan

Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon 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.

Variation: Cake can be baked in 8 or 9 inch round cake pans and the cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.

Glaze variation: After the cake has been baked, poke holes in it without tearing the cake. Mix together 2 cups confectioners sugar, 1/2 cup lemon juice and grated rind of 1 lemon. Pour mixture over the top of the cake while it is still warm.