Page 111 - Chocolate Cake Doctor

L U S C I O U S L A Y E R S 93
LEMON LOVERS’
LEMON LOVERS’
WHITE CHOCOLATE CAKE E
WHITE CHOCOLATE CAK
hen I offered my hus-
band, John, a piece of
this lemon cake after
dinner one night, he said with a
grin, “This is incredible, but too bad
you can’t use it in the chocolate
book.” Well, of course I can. Here it
is—lemon, white chocolate (the
unexpected secret ingre dient), and
all. This is just the delicious sort of
cake to serve on birthdays and spe-
cial occasions like christenings and
showers. Lemon curd is sandwiched
between white chocolate layers and
all is covered with a lemon-flavored
white chocolate frosting.
SERVES: 16
PREPARATION TIME: 10 MINUTES
BAKING TIME: 28 TO 32 MINUTES
ASSEMBLY TIME: 12 MINUTES
Solid vegetable shortening for greasing
the pans
Flour for dusting the pans
6 ounces white chocolate, coarsely chopped
1 package (18.25 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
Lemony White Chocolate Cream Cheese
Frosting (page 427)
1 ⁄2 cup store-bought lemon curd (half of a
10-ounce jar)
1. Place a rack in the center of the oven
and preheat the oven to 350°F. Gener-
ously grease two 9-inch round cake pans
with solid vegetable shortening, then
dust with flour. Shake out the excess
flour. Set the pans aside.
2. Melt the white chocolate in a small
glass bowl in the microwave oven on high
power for 1 minute. Remove the bowl