Lemon Velvet Cream Cake

Serves: 12
Total Calories: 201


1 package Betty Crocker SuperMoist yellow (lemon) cake mix
1 1/4 cups water
1/3 cup vegetable oil
Grated lemon peel if desired
Course sugar crystals (decorating sugar) if desired
Velvet Cream:
1 (3-ounce) package cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping (heavy) cream
2/3 cup powdered sugar


1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.

2- Make cake mix as directed on package, using water, oil and eggs. Pour into pans.

3- Bake 8-inch rounds 33 to 38 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.

4- Split each cake layer horizontally to make 2 layers. Fill each layer with 1/2 cup Velvet Cream. Frost side and top with remaining Velvet Cream. Garnish with lemon peel. Sprinkle with sugar crystals. Store loosely covered in refrigerator.

Velvet Cream:
Beat cream cheese, milk and lemon peel in chilled large bowl 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.

High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Make cake mix following high altitude directions on package for 9-inch rounds.

1 Serving: Calories 440 (Calories from Fat 250) Fat 28g (Saturated 13g) Cholesterol 115mg Sodium 300mg Carbohydrate 43g (Dietary Fiber 0g) Protein 4g. % Daily Value: Vitamin A 14% Vitamin C 0% Calcium 12% Iron 4%.

Chocolate Velvet Cream Cake: Make SuperMoist devil's food cake mix as directed on package. Make Velvet Cream--except omit lemon peel beat in 1/4 cup baking cocoa with the cream cheese and milk. Garnish with white chocolate curls and raspberries if desired.

White Velvet Cream Cake: Make SuperMoist white food cake mix as directed on package. Make Velvet Cream--except omit lemon peel beat in 1 teaspoon vanilla with the cream cheese and milk. Garnish with fresh berries if desired.

Betty's Tip: In 1960, Velvet Cream Cake was touted as "Recipe of the Year." The original version called for a filling made of whipping cream and Betty Crocker frosting mix. Although the frosting mix has long been discontinued, the same great flavor can be captured using cream cheese, powdered sugar and whipping cream.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 201
Calories from Fat: 174

This Lemon Velvet Cream Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook:
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