Frank's Friday Fixin's – Lemon Lovers' White Chocolate Cake

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.

Ingredients

  • 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 (see below)
  • 1/2 cup store-bought lemon curd (half of a 10-ounce jar)
  • Directions

    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
    pans aside.

    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
    combined.

    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
    frosting.

    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

  • 6 ounces white chocolate, coarsely chopped
  • 1 package (8 ounces) cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) butter, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 3 cups confectioner's sugar, sifted
  • 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
    the machine.

    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:

    2008-2009 school year 039
    2008-2009 school year 041 

    Hope you like it. Gotta run – I'm taking my woman to the football game.

    13 Comments

    1. luna on October 17, 2008 at 8:52 pm

      oh my, that frosting looks outrageous. my hub is a white choc fan so for his bday I make a white choc coconut cake. mmm.
      but your lemons made me think I should put in a request here. any good lemon bar recipes?



    2. Soapchick on October 18, 2008 at 7:29 am

      Dang, that one looks really yummy. I will have to try that soon!



    3. Jendeis on October 18, 2008 at 7:38 am

      This looks fabulous. My mom recently made the red velvet cake from the same book and it was definitely the best cake that ever has been or might be. 🙂



    4. Sarah on October 18, 2008 at 10:47 am

      OMG, that looks delicious! I’m drooling now, all over my keyboard. Gee, thanks Frank!



    5. erin on October 18, 2008 at 3:42 pm

      Do you loan Frank out? I think he’d like a little time in NOLA anyway.



    6. Calliope on October 18, 2008 at 5:26 pm

      Dear Frank- I think I love you. That cake looks so effing good that I am certain I will dream about it. Can you mail me the crumbs at least???



    7. Lexy on October 19, 2008 at 2:17 am

      OMG do not show a pregnant woman a freaking cake. Frank, you should know that by now! I think you need to teach Joel how cook! I would lovers you forever if you did. LOL That seriously looks delicious! Hope ya’ll had fun at the game!
      Moxie – would love the beef stew one 🙂 TY in advance!



    8. debbie on October 19, 2008 at 3:21 pm

      Thanks Frank!! It looks awesome!



    9. Wendy (hopefulsm) on October 19, 2008 at 11:11 pm

      Moxie, I think you could become independently wealthy by renting Frank out to pregnant women with food cravings! OMG I need cake RIGHT NOW! Thankfully I have one in the freezer but it’s just not the same. That cake looks amazing!



    10. Nicole on October 22, 2008 at 5:12 pm

      Wow! That looks awesome! Thanks for visiting my blog and letting me know about recipe Friday. I am going to check back often. Tell him to post some recipes that even a someone totally helpless in the kitchen could do!! 🙂
      ICLW



    11. tash on October 29, 2008 at 10:35 am

      Oh my good god. Say. Mr. ABF bakes the pies in the house. Think we could hook these two up for a bakery weekend? While we sit around and cram carbs? yes?
      Did Frank see the Pink Cake on Smitten? I’m antsy for my new stove just to try this out: Pink Lady Cake I know the title isn’t horribly manly, but damn if it doesn’t look and sound impressive.



    12. tash on October 29, 2008 at 10:35 am

      Hey, for some reason it didn’t take my link:
      http://smittenkitchen.com/2008/10/pink-lady-cake/



    13. Pam on December 19, 2008 at 8:05 pm

      I have to tell you that I have kept Frank’s recipes active on Bloglines just so I could easily come back to them, and I finally made this a few weeks ago. Everyone loved it and it freezes amazingly well. However, finding lemon curd up here was a challenge so I finally just made it. 🙂