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Source: Betty Crocker® Cookbook

Betty Crocker® Lemon-Raspberry Yellow Cake
The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!
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Serves: Makes 16 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 package Betty Crocker® SuperMoist® lemon cake mix
1 1/4 cups water
1/3 cup Vegetable Oil
3 eggs
6 tablespoons raspberry preserves
Lemon Buttercream Frosting:
1 1/4 cups butter or margarine, softened
2 teaspoons poons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar

1. Preheat oven to 350ºF. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
2. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand. Pour into pans.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Fill layers with raspberry preserves. Frost side and top of cake with Lemon Buttercream Frosting. Store covered in refrigerator.

Lemon Buttercream Frosting:
Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy.

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