Preheat oven to 350 degrees. Grease and flour 2-9inch round pans set aside.
1 French Vanilla cake mix
1-3.4 ounce box lemon instant pudding
3 eggs, room temperature.
1 cup veggie oil
1-1/4 cups milk
1 tsp vanilla extract
1 tsp lemon extract
4 ounces white chocolate chopped fine
2-1/2 TBSP strawberry preserves
Place all ingredients in mixing bowl. Mix on low 1 minute beat on medium for 2 minutes. Fold in white chocolate. Set aside 1 cup of batter in a small bowl. Divided the remaining batter between your two prepped cake pans. Place strawberry preserves into bowl with reserved cake batter and mix well. Drizzle by the teaspoon full of batter in the pans. Use a knife to swirl into cake batter in pans without mixing in.
Bake for 30-35 minutes at 350 until toothpick inserted in the center comes out clean. Let cool on racks for 15 minutes tip out of pans and let cool completely on racks.
Lemon Truffle filling with fresh strawberries
3/4 cup sugar
3 Tbsp corn starch
1/4 tsp salt
1 cup water
2 egg yolks, beaten
1/3 cup fresh squeezed lemon juice
1 Tbsp lemon zest, finely chopped
1 Tbsp butter
1 cup white chocolate chips
1-8 ounce block cream cheese
1 pint strawberries, sliced.
Mix sugar, cornstarch, salt and water in a medium sauce pan. Heat on medium high heat, stirring to a boil. Reduce to low and cook 2 minutes more, stirring. Remove from heat. Beat 2 egg yolks in a small heat proof bowl. Add 1/4 cup of hot mixture to eggs, stirring. Add a little more hot mixture and continue stirring. Add egg mixture back to pot of hot mixture. Heat on medium high, stirring to a boil. Reduce to low cook 2 more minutes. Remove from heat. Add lemon juice, zest, butter, stir till butter is melted. Set aside half of this mixture(curd). To half the mixture add chocolate chips stirring until melted. In bowl if mixer cream your block of cream cheese. Add the mixture with the chocolate chips to the mixer bowl and mix together. This is your lemon truffle filling. 🙂 slice strawberries.
Set one cake on to cake board. Top with lemon truffle filling. The top with strawberries. Stack second cake on top. Place in fridge for 1 hour or so to firm up.
Lemon Whipped Cream frosting
2 Tbsp sugar
2 tsp vanilla
1 cup heavy whipping
Reserved lemon curd mixture
In bowl of mixer, add sugar, vanilla and cream. Beat until soft peaks form. Add lemon mixture and continue beating until stiff peaks form.
Frost your already stacked cake and decorate with strawberries and lemon slices.
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