Lemon Mousse Cake

• 1 (18 ounce) package Betty Crocker Super Moist lemon cake mix
• 1 14 cups water
• 13 cup oil
• 3 egg whites
• 2 cups heavy whipping cream
• 14 cup powdered sugar
• 1 (10 ounce) jar lemon curd
• 2 teaspoons grated lemon peel

1. Heat oven to 350 degrees F. Grease bottoms only of two 8-inch or 9-inch round pans.
2. Make cake mix as directed on package, using water, oil and egg whites.
3. Pour into pans.
4. Bake as directed on package or until toothpick inserted in center comes out clean.
5. Cool 10 minutes.
6. Run knife around sides of pans to loosen cakes; remove from pans.
7. Cool completely, about 1 hour.
8. Beat whipping cream and powdered sugar in chilled medium bowl with electric mixture on high speed until stiff peaks form.
9. Fold in lemon curd and lemon peel.
10. Place 1 cake layer, rounded side down, on serving plate.
11. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge.
12. Top with second layer.
13. Frost side and top of cake with remaining lemon mixture.
14. Store loosely covered in refrigerator.

lemon cake, water, oil, egg whites, heavy whipping cream, powdered sugar, lemon curd

Taken from www.food.com/recipe/lemon-mousse-cake-161615 (may not work)