Cheesecake Stuffed Lemon Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A basic cake mix cake stuffed to the gills with cheesecake, white chocolate, and fruit. Scrumptious!! A little time consuming but well worth it. Ingredients:
1 box white cake mix |
1 3.4oz box instant vanilla pudding mix |
3 large eggs |
1 1/4 cups whole milk |
1 cup oil-vegetable, canola, or corn |
2 teaspoons vanilla extract |
1 4oz white chocolate bar-finely chopped |
1 tablespoon grated lemon rind-about 2 large lemons |
3 16oz tubs homestyle cream cheese frosting |
1 19oz package frozen cheesecake with strawberry topping-finely diced |
1 10oz jar lemon curd |
2 cups fresh rasberries-divided |
1 cup fresh strawberries-halved |
Directions:
1. In a large mixing bowl, beat first 6 ingredients with a electric mixer on medium speed. Fold in chocolate and lemon rind.
2. Pour batter into 2 greased and floured 9 round cake pans and bake at 350 degrees for 30-35 minutes or until cake tests done.
3. Cool layers in pans for 10 minutes then turn out onto wire racks and cool completely.
4. Wrap cooled layers in plastic wrap or foil and chill at least 1 hour or up to 24 hours.
5. Unwrap layers and slice in half horizontally using a serrated edge knife. This will make 4 layers.
6. Place first layer onto cake plate cut side up. Spread with 1/2 cup cream cheese frosting, 1/3 of the diced cheesecake pieces, and 1/2 cup rasberries.
7. Repeat procedure twice and place final layer onto cake cut side down.
8. Spread remaining frosting on top and sides of cake. Refrigerate until ready to serve.
9. When ready to serve, take the lid off of the lemon curd jar and microwave for 20-30 seconds.
10. Drizzle curd onto cake and serve garnished with remaining rasberries and strawberries.
11. Note:
12. Feel free to experiment with different fruits. Peaches, blueberries, oranges, etc.
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