A splendid, 'cake-mix-easy' lemon layer cake, embellished with white chocolate in both the cake and the cream cheese frosting, AND a luscious lemon curd filling. Oh my!

Visitor Comments: "This recipe was a big hit!" - Cathy.

Lemon White Chocolate Cake

Cake:

6 ounces white chocolate, coarsely chopped
1 (18.25-ounces) package white cake mix
2/3 cup water
1/3 cup vegetable oil
3 large whole eggs, plus 2 egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Lemon White Chocolate Cream Cheese Frosting

6 ounces white chocolate, coarsely chopped
1 (8-ounce) package cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
3 cups powdered sugar, sifted

1/2 cup canned lemon curd (or, if your feeling really ambitious, make homemade Lemon Curd, it truly tastes much better!)

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round. Set aside.
2. Melt the white chocolate in a glass measure or small bowl in the microwave oven on HIGH for 1 minute. Remove, allow to set a few minutes, then stir until smooth. Set aside to cool slightly.
3. In a large mixing bowl, beat together the cake mix, water, oil, whole eggs, egg whites, lemon juice, lemon peel and cooled chocolate for 3 minutes using an electric mixer on medium speed. Divide the batter evenly between the prepared pans.
4. Bake for 25 to 30 minutes or until cakes test done by inserting a wooden pick into the center of each and it comes out clean. Cool cakes in pans for 10 minutes on wire racks. Remove and cool completely on wire racks.
5. Meanwhile, prepare the Lemon White Chocolate Cream Cheese Frosting: Melt the white chocolate in a glass measure or small bowl in the microwave oven on HIGH for 1 minute. Remove, allow to set a few minutes, then stir until smooth. Set aside to cool slightly.
6. In a large mixing bowl, beat the cream cheese and butter with an electric mixer on low speed until smooth. Add the lemon juice, lemon peel and melted white chocolate, blending on low speed until just combined. Add the powdered sugar and beat until frosting is smooth, adding more powdered sugar or lemon juice to obtain a spreading consistency, if needed.
7. To Assemble: Place one cake layer, bottom side-up, on a serving platter. Spread with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with the frosting.
8. Refrigerate until ready to serve. Store any unused portion, covered, in the refrigerater.

Makes 12 servings.