1 box Betty Crocker® SuperMoist® lemon cake mix
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon grated lemon peel
2 cups raspberry pie filling (from 21-oz can)
1 1/2 cups whipping cream
Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
Recipe shared from: http://www.bettycrocker.com/recipes/lemon-cake-with-raspberry-mousse/b98c43d4-90d9-4329-9009-de6e62a34fd5