Lemony White Chocolate Cake
Additional ingredients to prepare cake mix per package directions
1 cup white baking chips, melted
1 1/2 teaspoons finely grated lemon peel
1 (8 oz.) container frozen whipped topping, thawed
White chocolate curls and lemon slices, for garnish
HEAT oven to 350°F. Coat 2 (9-inch) round cake pans with no-stick cooking spray. Dust with flour.
PREPARE cake batter according to package directions using water, oil and eggs. Blend in cooled baking chips and lemon peel. Divide evenly into prepared pans. Bake 28 to 32 minutes or until toothpick inserted into center comes out clean. Cool in pans 5 minutes. Remove to wire rack to cool completely.
BLEND whipped topping and lemon curd in large bowl with electric mixer on medium speed until evenly blended. Place one cake layer on serving plate, rounded side down. Spread with half of lemon curd mixture. Top with remaining cake layer, rounded side up. Spread with remaining lemon curd mixture. Sprinkle with chocolate curls and garnish with lemon, if desired. Chill until ready to serve.
Serving Size (1 of 16 slices), Calories 320 (Calories from Fat 140), Total Fat 16g (Saturated Fat 8g, Trans Fat g), Cholesterol 50mg, Sodium 230mg, Total Carbohydrate 42g (Dietary Fiber g, Sugars 34g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.