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Lemon Raspberry White Chocolate Mousse Cake

SUBMITTED BY: Paulette Womer PHOTO BY: juliet835

"A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse."

RECIPE RATING:

Read Reviews (21)

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PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 15 Min
Original recipe yield 1 - 4 layer 9 inch cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (18.25 ounce) package lemon cake mix
1 (10 ounce) package frozen raspberries
2 tablespoons cornstarch
8 (1 ounce) squares white chocolate, chopped
3 cups heavy cream
1 teaspoon vanilla extract
1/2 cup fresh raspberries, garnish

DIRECTIONS

Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.

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REVIEWS

Reviewed on May 19, 2006 by ERINUNC

This was a wonderful, wonderful cake. I made it for co-worker's party, and not only was the... MORE

Reviewed on Sep. 26, 2003 by S. HODGE

I made this for Easter dinner and it was a huge hit. It was fairly easy, and very impressive... MORE

Reviewed on Aug. 15, 2003 by LDM1474

Tastes DELICIOUS!! I would double the raspberry filling, as I did rasp. on the bottom, then... MORE

Reviewed on Jun. 17, 2005 by STARKRAZI

I haven't tried this recipe but i used it as a reference to make my white chocolate mousse and... MORE

Reviewed on Sep. 15, 2004 by MISSINGANNIE

The flavors complemented each other very well, but insted of the "mousse" I simply made a... MORE

Reviewed on Jul. 29, 2003 by nikkiskitchen

Turned out ugly — I had trouble whipping the cream. Definitely my own fault with reading the... MORE

Reviewed on Apr. 9, 2007 by susie m

This was a nice dessert and not too hard to make. I took other cooks advice and added a box... MORE

Reviewed on Jul. 14, 2006 by JULIETURTLE

I really wish I had read the reviews on this cake before making it. I followed the directions... MORE

Reviewed on Jul. 6, 2006 by juliet835

This cake was fun to make but messy because the fillings of chocolate mousse and rasberry were... MORE

Reviewed on Jun. 27, 2004 by SPARKY4CA

Comments: the chocolate mousse: I took the advice of others and only put 1/2 cup of cream in... MORE

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