Page 445 - Chocolate Cake Doctor

F R O S T I N G S 427

LEMONY WHITE CHOCOLATE E
LEMONY WHITE CHOCOLAT

CREAM CHEESE FROSTIN
CREAM CHEESE FROSTING G

his frosting for the Lemon rubber spatula until it is smooth. (See Melt-
ing White Chocolate, page 92.) Set the
Lovers’ White Chocolate Cake
chocolate aside to cool.
(page 93) is also delicious on a
2. Place the cream cheese and butter in a
basic angel food cake. One medium
large mixing bowl. Beat with an electric
lemon will yield about 1 tablespoon mixer on low speed until well combined, 30
seconds. Stop the machine. Add the lemon
juice and 1 teaspoon zest.
juice, lemon zest, and melted white choco-
late, and blend on low speed until just com-
MAKES 3 CUPS, ENOUGH TO FROST A bined, 30 seconds. Add the confectioners’
2- OR 3-LAYER CAKE sugar and blend on low speed until the
PREPARATION TIME: 10 MINUTES sugar is incorporated, 30 seconds. Increase
the mixer speed to medium and beat until
the frosting is fluffy, 1 min ute more.
6 ounces white chocolate, coarsely chopped
3. Use to frost the top and sides of the cake
1 package (8 ounces) cream cheese, at room
of your choice.
temperature
4 tablespoons ( ⁄2 stick) butter, at room
1
R
temperature
1 tablespoon fresh lemon juice
the Cake Mix Doctor says
1 teaspoon grated lemon zest
3 cups confectioners’ sugar, sifted
Instead of fresh lemon juice and zest,
substitute fresh lime juice and grated
1. Place the white chocolate in a small
zest and use the frosting on the White
glass bowl in the microwave oven on high
Chocolate Chiffon Cake (page 293).
power for 1 minute. Remove the bowl from
the oven and stir with a wooden spoon or a