Frank here. FINALLY here. The midget-woman went back to work in August and forgot all about my little contributions to this blog. I see how it is.
This recipe is courtesy of Ann Bryn's cheater recipe book Chocolate from the Cake Mix Doctor. The whole book is filled with recipes that start with basic box cake mixes, but then you add a bunch of other stuff to it and make homemade frosting and the cake ends up looking and tasting all gourmet. You can impress everyone, even if you don't have any real baking skills.
This makes a big cake that lasts a while, unless you're like Moxie and you eat it for breakfast, lunch, and dinner.
1. Place a rack in the center of the oven and preheat the oven to 350°F.
2. Generously grease two 9-inch round cake pans with solid vegetable
shortening, then dust with flour. Shake out the excess flour. Set the
3. Melt the white chocolate in a small glass bowl in the microwave oven for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth.
4. Place the cake mix, water, oil, whole eggs, egg whites, lemon juice
and lemon zest in a large mixing bowl. Pour in the slightly cooled
white chocolate. Blend with an electric mixer on low speed for 1 minute.
5. Stop the machine and scrape down the sides of the bowl with a rubber
spatula. Increase the mixer speed to medium and beat 2 minutes more,
scraping down the sides again if needed. The batter should look well
6. Divide the batter evenly between the prepared pans, smoothing it out
with the rubber spatula. Place the pans in the oven side by side.
7. Bake the cakes until they are golden brown and spring back when
lightly pressed with your finger, 28 to 32 minutes. Remove the pans
from the oven and place them on wire racks to cool for 10 minutes.
8. Run a dinner knife around the edge of each layer and invert each
into a rack, then invert again onto another rack so that the cakes are
right side up. Allow to cool completely, 30 minutes more.
9. Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting (see recipe below).
10. Place one cake layer, right side up, on a serving platter. Spread
the top 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
11. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes.
* Then store it, in a cake saver or under a glass dome, at room
temperature for up to 3 days, or in the refrigerator for up to 1 week.
Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6
months. Thaw the cake overnight in the refrigerator before serving.
Ingredients for the Frosting
Directions for the Frosting
1. Place the white chocolate in a small glass bowl in the microwave
oven on high power for 1 minute. Remove the bowl from the oven and stir
with a wooden spoon or a rubber spatula until it is smooth. Set the
chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with
an electric mixer on low speed until well-combined, 30 seconds. Stop
3.Add the lemon juice, lemon zest and melted white chocolate, and blend
on low speed until just combined. Add the confectioners' sugar and
blend on low speed until the sugar is incorporated, 30 seconds.
4. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more.
5. Use to frost the top and sides of the cake of your choice.
Here are some pics of the cake I made last week:
Hope you like it. Gotta run – I'm taking my woman to the football game.