| 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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