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Bridget's Recipe Corner
Sunday
I
was
in
the
mood
to
make
a
cake,
but
I
didn't
really
feel
like
a
chocolate
cake.
Since
I am
a
big
fan
of
many
things
tart
and
tangy,
I
decided
a
lemon
cake
might
be a
nice
change.
As
usual,
I
started
the
process
a
little
late,
so I
kind
of
cheated
and
used
a
cake
mix
as
my
base.
I
sometimes
find
these
actually
turn
out
better
for
me
than
those
made
from
scratch.
When
I
use
a
mix,
I
always
make
adjustments/additions
so
it
has
a
little
more
flare.
Sometimes
it
works
and
sometimes
it
doesn't.
My
"sweet
lovers"
said
it
did,
so
here's
this
week's
recipe.
Hope
you
enjoy
it
too.
B's
White
Chocolate/Lemon
Bundt
Cake
For
the
cake:
1
package
Betty
Crocker
®
Lemon
Supreme
Cake
Mix
1/2
package
French
Vanilla
Instant
Pudding
Mix
3
squares
Ghiradelli
White
Chocolate
Baking
Bar,
grated
2 t.
freshly
squeezed
lemon
juice
For
the
frosting:
4 T.
Unsalted
butter
4
squares
Ghiradelli
White
Chocolate
Baking
Bar
2
oz.
cream
cheese
1/4
c.
Vanilla
creamer,
optional
2-3
T.
freshly
squeezed
lemon
juice
2
1/2
c.
powdered
sugar
Preheat
oven
to
350°.
Prepare
cake
as
directed,
adding
pudding
mix
to
dry
ingredients
and
lemon
juice
when
liquid
ingredients
are
added.
Fold
in
grated
white
chocolate.
Pour
into
greased
Bundt
pan
and
place
in
heated
oven.
While
cake
is
baking,
melt
butter
and
white
chocolate
over
low
heat.
When
butter
is
melted,
but
not
brown,
remove
from
heat.
Let
cool
2-3
minutes.
In
the
same
pan,
add
cream
cheese.
With
electric
mixer,
blend
well.
Gradually
add
powdered
sugar,
creamer
and
lemon.
I
like
to
taste
the
frosting
after
each
addition
and
then
adjust
accordingly.
When
cake
is
finished
baking,
remove
from
oven.
While
the
cake
is
still
hot,
use
a
long
tinged
fork
and
poke
several
holes
in
it.
Spread
a
thin
layer
of
frosting
over
the
cake
and
let
it
sit
for
a
couple
of
minutes
to
soak
in.
Carefully
turn
the
cake
over
onto
plate.
Using
the
same
fork,
poke
several
more
holes
on
top
and
sides.
Repeat
frosting
process.
I
let
it
sit
for
a
minute
or
two
and
spread
additional
frosting
on
the
cake.
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