Anne Byrn's Lemon Lover's Chocolate Cake

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

• Servings: 8
• 6 ounces chocolate chips
• 1 (18 1/2 ounce) package cake mix (i like betty crocker)
• 2/3 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 2 egg whites
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest, grated
• 1/2 cup lemon curd (i use recipe 46378 - lemon curd is for the filling)
• 6 ounces chocolate chips
• 1 (8 ounce) package cream cheese, soft
• 1/4 cup butter, soft
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 cups confectioners' sugar, sifted (important that you sift if you don't want lumps!)

Recipe

• 1 for the cake:.
• 2 melt 6 oz of chocolate chips in the microwave for about 2 minutes, stirring half way through.
• 3 depending on the power of your microwave you may need more or less time.
• 4 be sure to watch carefully so that the chocolate doesn't burn.
• 5 cool the chocolate slightly.
• 6 add to the remainder of the cake ingredients and mix well.
• 7 pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
• 8 bake 28 to 32 minutes or until a cake tester comes out clean.
• 9 allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
• 10 for the frosting:.
• 11 melt the 6 oz chocolate chips in the microwave using the same procedure as before.
• 12 let cool slightly.
• 13 meanwhile combine the rest of the ingredients.
• 14 add the melted chocolate.
• 15 beat with a mixer until fluffy.
• 16 for the assembly:.
• 17 spread one of the cooled cakes with lemon curd.
• 18 place the second cake on top.
• 19 frost the top and the sides of the cake.
• 20 i prefer to keep this cake refrigerated due to the cream cheese frosting.