Lemon Raspberry Cake

• 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 1 1/4 cups margarine, softened
• 2 teaspoons grated lemons, rind of
• 3 tablespoons lemon juice
• 3 cups powdered sugar

1. Preheat oven to 350u0b0F.
2. Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
3. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
4. Pour into pans.
5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes; remove from pans.
7. Cool completely, about 1 hour.
8. Fill layers with raspberry preserves.
9. Frost side and top of cake with Lemon Buttercream Frosting.
10. Store covered in refrigerator.
11. Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
12. Gradually beat in powdered sugar.
13. Beat 2 to 3 minutes longer or until light and fluffy.

lemon cake, water, vegetable oil, eggs, raspberry preserves, lemon buttercream frosting, butter, grated lemons, lemon juice, powdered sugar

Taken from www.food.com/recipe/lemon-raspberry-cake-59840 (may not work)