Yield: 1 Servings
|Preparation of same|
|¼ cup||Lemon juice|
|4 teaspoons||Grated lemon peel|
|4 ounces||/ 125 g white chocolate,|
|½ cup||Butter, softened|
|4 cups||Confectioners' sugar, or|
|More as needed|
|½ cup||Heavy cream|
Prepare cake according to package directions for a 2-layer cake, substituting ¼ cup lemon juice for ¼ 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