Lemon – White Chocolate Cake

Prepare cake according to package directions for a 2-layer cake,
substituting 1/4 cup lemon juice for 1/4 cup liquid and adding 2 tsp
grated lemon peel to batter. Set cake aside to cool on a wire rack.

To prepare frosting, cream white chocolate and butter together. Add
2 tsp lemon peel. Beat in 2 cups confectioners’ sugar, add some cream
to soften and lighten batter. Add remaining confectioners’ sugar. Add
more cream as needed to reach desired consistency.

Set bottom cake layer on a serving plate. Spread with part of the
icing, add the top layer, pressing it gently into the icing. Frost
cake with remaining icing. Refrigerate until ready to serve.

1 box pudding-added lemon cake mix, plus ingredients needed for