| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| Preparation of same | ||
| 1/4 | c | Lemon juice |
| 4 | ts | Grated lemon peel |
| 4 | oz | / 125 g white chocolate, |
| Softened | ||
| 1/2 | c | Butter, softened |
| 4 | c | Confectioners' sugar, or |
| More as needed | ||
| 1/2 | c | Heavy cream |
INSTRUCTIONS
Prepare cake according to package directions for a 2-layer cake, substituting 1/4 cup lemon juice for 1/4 cup liquid and adding 2 tsp grated lemon peel to batter. Set cake aside to cool on a wire rack. To prepare frosting, cream white chocolate and butter together. Add 2 tsp lemon peel. Beat in 2 cups confectioners' sugar, add some cream to soften and lighten batter. Add remaining confectioners' sugar. Add more cream as needed to reach desired consistency. Set bottom cake layer on a serving plate. Spread with part of the icing, add the top layer, pressing it gently into the icing. Frost cake with remaining icing. Refrigerate until ready to serve. 1 box pudding-added lemon cake mix, plus ingredients needed for File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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