Ingredients: |
Ingredients: 1 (12-ounce) package white chocolate chips, divided
1 (18-ounce) package white cake mix
1 cup water
½ cup lemon juice, divided
⅓ cup oil
3 egg whites
1 (3-ounce) package cream cheese, softened
¼ cup butter, softened tablespoons corn syrup
3 cups powdered sugar, divided
¼ cup heavy whipping cream
3 tablespoons milk
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Directions: |
Directions: Preheat oven to 350°F. Spray a 9″ × 13″ cake pan with nonstick cooking spray containing flour and set aside.
Measure out 1 cup of the white chocolate chips and grind in a blender or food processor; set aside.
In large bowl, combine cake mix, water, ¼ cup lemon juice, oil, and egg whites and beat until combined. Beat for two minutes on high speed.
Fold in the reserved ground white chocolate chips. Spoon into prepared pan.
Bake for 35–40 minutes or until cake is light golden brown and pulls away from edges of cake pan. Place on wire rack to cool completely.
In small bowl, combine cream cheese, butter, ¼ cup lemon juice, and corn syrup and beat until fluffy. Alternately add powdered sugar and heavy cream, beating until fluffy.
In small microwave-safe bowl, combine remaining 1 cup white chocolate chips with 3 tablespoons milk. Microwave on medium power for 1 minute, then remove and stir.
Continue microwaving on medium for 30 second intervals, stirring after each time, until mixture is blended and smooth.
To assemble cake, pour melted white chocolate chip mixture over cake, spreading to cover.
Let stand for 15 minutes, then frost with cream cheese mixture. |
This recipe for Lemon White Chocolate Cake is from