LEMON LOVER'S WHITE CHOCOLATE CAKE

LEMON LOVER'S WHITE CHOCOLATE CAKE image

Yield 16 servings

Number Of Ingredients 18

Cake
6 ounces white chocolate, coarsely chopped
1 package (18.5 ounces) plain white cake mix
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 cup lemon curd
Lemon White Chocolate Cream
Cheese Frosting
6 ounces white chocolate
8 ounces cream cheese,room temperature
1/2 stick butter, room temperature
1 tablespoon lemon juice
1 teaspoon grated lemon zest
3 cups confectioner's sugar, sifted

Steps:

1. Place rack in center of oven and preheat oven to 350 degrees. 2. Grease two 9-inch cake pans with vegetable shortening and dust with flour. 3. Melt white chocolate in microwave. 4. Blend cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon zest for 1 minute on low spped. Scrape down sides and beat 2 minutes more on medium speed. 5. Divide batter between pans. Bake cakes 28-32 minutes. 6. Cool on rack for ten minutes. Remove from pan and cool on rack completely. 7. To make frosting, melt white chocolate in microwave. Beat cream cheese and butter on low speed. Add lemon juice, lemon zest, and melted white chocolate and blend on low speed. Add confectioners sugar and blend. Increase speed to medium and beat until frosting is fluffy, 1 minute more. 8. To assemble, spread the top of one layer with lemong curd. Place the second layer on right side up. Frost top and sides. 9. Put cake in refrigerator until frosting sets, 20 minutes. Then store it at room temperature for up to 3 days or in the refrigerator to up to 1 week. Or freeze, wrapped in aluminum foil for up to 6 months. Thaw the cake overnight in the refrigerator before serving.