Cheesecake-Stuffed Luscious Lemon Cake
Yield: Makes 12 servings
a.. 1 (18.25-oz.) package white cake mix
b.. 1 (3.4-oz.) package vanilla instant pudding mix
c.. 3 large eggs
d.. 1 1/4 cups milk
e.. 1 cup canola oil
f.. 2 teaspoons vanilla extract
g.. 1 (4-oz.) white chocolate bar, finely chopped
h.. 2 tablespoons grated lemon rind (about 2 large lemons)
i.. 3 (16-oz.) cans homestyle cream cheese frosting
j.. 1 (19-oz.) package frozen cheesecake with strawberry topping, finely
diced (we tested with Sara Lee)
k.. 2 cups fresh raspberries, divided
l.. 1 (10-oz.) jar premium lemon curd
m.. 1 cup fresh strawberries, halved
n.. Fresh mint sprigs
Preparation
1.. 1. Preheat oven to 350°.
2.. 2. Beat first 6 ingredients at low speed with an electric mixer 1 minute;
beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour
batter into 2 greased and floured 9-inch round cake pans.
3.. 3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into
center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans
to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour
or up to 24 hours.
4.. 4. Using a serrated knife, slice cake layers in half horizontally to make
4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream
cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup
raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut
side down. Spread remaining frosting on top and sides of cake. Cover and chill
in refrigerator until ready to serve. Store in refrigerator.
5.. 5. Just before serving, drizzle lemon curd over cake. Garnish with
remaining raspberries, strawberries, and mint sprigs.
6..
Note:
If the lemon curd is a bit too thick to drizzle over the frosted cake,
microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over
cake using a small spoon.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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