6 ounces white chocolate,
coarsely chopped
1 (18.25-ounces) package white cake mix
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Lemon White Chocolate Cream Cheese Frosting (see below)
1/2 cup Lemon
Curd (or
use a commercial brand)
Preheat the oven to 350*F
(175*C). Grease and
flour two 9-inch round. Set aside.
Melt the white chocolate
in a glass measure or small bowl in the microwave oven on HIGH
for 1 minute. Remove, allow to set a few minutes, then stir until
smooth. Set aside to cool slightly.
In a large mixing bowl,
beat together the cake mix, water, oil, whole eggs, egg whites,
lemon juice, lemon peel and cooled chocolate for 3 minutes using
an electric mixer on medium speed. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes
or until cakes test done by inserting a wooden pick into the
center of each and it comes out clean. Cool cakes in pans for
10 minutes on wire racks. Remove and cool completely on wire
racks.
Meanwhile, prepare the
Lemon White Chocolate Cream Cheese Frosting.
Place one cake layer,
bottom side-up, on a serving platter. Spread with the lemon curd.
Place the second layer, right side up, on top of the first layer
and frost the top and sides of the cake with the frosting.
Refrigerate until ready
to serve. Store any unused portion, covered, in the refrigerater.
Melt the white chocolate
in a glass measure or small bowl in the microwave oven on HIGH
for 1 minute. Remove, allow to set a few minutes, then stir until
smooth. Set aside to cool slightly.
In a large mixing bowl,
beat the cream cheese and butter with an electric mixer on low
speed until smooth. Add the lemon juice, lemon peel and melted
white chocolate, blending on low speed until just combined. Add
the powdered sugar and beat until frosting is smooth, adding
more powdered sugar or lemon juice to obtain a spreading consistency,
if needed.
