Lemon Mousse Cake

1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker® Whipped vanilla frosting


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1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. In medium bowl, gently stir pie filling into frosting.
3. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for two 8-inch or 9-inch pans.


Special Touch
Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.
Planned-Overs
Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.