This is the cake I'm going to virtually share with Monica (but only if she shares her brownies with me). Would anyone else care to join us (if so please note what dish you'll bring)?I am making this cake today (which is a bad day to make it because I can't lick my fingers, oh well more for the kids I guess) for my Mother in law's birthday, which was during Lent. She's coming to visit tomorrow so I figured we could celebrate it then. This is one of my favorite Spring cakes because it is so refreshing (plus I love lemon). Does anyone know where I can get lemon ice cream, not sorbet? Anyhoo, here's the yummy recipe.  

Lemon Mousse and Raspberry Cake

 Ingredients:

• 1 package white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 2 cups heavy whipping cream
• 1/4 jar (10 oz) lemon curd (can use lemon pie filling too, but I prefer curd)
• 2 tsps grated lemon peel
• 1/4 cup powdered sugar

Directions:Heat oven to 350 degrees. Grease bottoms only of 2 round pans. Put medium bowl in fridge to chill.Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low for 30 seconds. Beat on medium for about 2 minutes. Pour into bowl.Bake 8 in pans for 27-32 mins and 9 in pans for 23-28 mins. Run knife around sides of pans to loosen; remove and let cool completely (about 1 hour)In the meantime...Beat whipping cream and powdered sugar in your chilled bowl on high until stiff peaks form. Fold in lemon curd and peel. Place one cake (rounded side down) on serving plate. Spread with 1 cup of lemon mixture, leaving a 1/4" edge. Sometimes I slice fresh raspberries and layer them on top of this layer (make sure they're dry!) Top with second layer and ice top and sides.Garnish with thin lemon slices and fresh raspberries.Enjoy!!