Lemon Raspberry Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
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.
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.
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.