Lemon Cello Cake

Last evening we were invited to a dinner social where i had agreed to bring dessert. After seeing the menu the hostess was serving, this cake came into my mind as a great ending to nmmm

the lovely meal! Everyone said it was just delicious and since there was only 2 slices left, i think it was a hit. One man even ask for a piece to take home!

1 box of Duncan Hines Lemon cake mix

8 oz sour cream

1 1/3 cup water

1 cup flour

1 cup sugar

3 whole eggs plus 1 egg white

1/2 teas salt

2 tables oil

Preheat oven to 325!

Mix all ingredients together and beat 4 min! Pour into 3 greased and floured 9″ round pans and bake until cake tests done. About 23-25 min! Be careful not to overbake!

Cool layers and then turn them out onto waxed paper! Using pastry brush, brush lemon cello over tops of each layer!

Filling:

1 (8 oz) container mascarpone cheese

1 jar of lemon curd ( i used a 10.5 oz jar of lemon curd from Trader Joes)

4 oz of Cool whip

Beat mascarpone cheese and lemon curd until smooth. Add Cool Whip and mix in just until blended!

Place one layer of cake in cake plate. Top with 1/3 of the filling onto cake. Top with second layer. Using another 1/3 of filling on second cake layer. Place last cake layer on top of filling!

Frosting

Whip 1 1/2 cups of heavy whipping cream and 1/2 cup powdered sugar together until stiff peaks form. Stir in remaining filling with whipped cream. Frost sides and top with the mixture

Garnish with yellow sugar crystals and chocolate Christmas tress

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