Lemon Cream Cake

This is the one of the most delicious cakes I make. I have actually succumbed to Duncan Hines cake mixes after being humbled by my husbands philosphy of make it simple. I used to believe that if it isnt homemade it isnt worth my time but he told me to add a package of pudding to the cake mix and in a fit of laziness I listened. Also on the box it says to cook at 325 instead of 350 for darker pans and it produces a moist coarse crumb cake the equivalent to a cake made from scratch. I put on a layer of homemade lemon curd with my homegrown/homemade blackberry jelly and then frost with a lemon cream. The lemon cream is 2 cups whipped cream with 1/4 cup powerdered sugar, thickened with a teaspoon of hot water/knox gelatin. Then after that is all whipped in I fold in 1/1/3 cups homemade lemon curd. It is a fantastic cake.