I enjoy "doctoring up" cake mixes, so I always try to keep a few different flavors on hand in the pantry. Yesterday, I noticed a white cake mix, lemon pie filling and I had a container of mascarpone cheese that was nearing its' expiration date. Okay, I had to do something, because there's no way I'm throwing away $8 worth of Italian cream cheese.
I would have added blueberries to the cake, but I had already eaten those. Did I ever mention how much I love blueberries? I eat them like I'm popping peanuts in my mouth.
But, I digress.
I was going to try to mix them all together, but then, I just felt like being a little fancy and the result was a hit. I even broke out my piping bags and decorated a bit. The cake is half gone already and they're already wanting to know when I'll make this again. You gotta love a last minute dessert!
Now, you can make your own lemon curd filling, and white cake, if you'd rather. But, like I said, this was a last minute decision to use what was already there. Judging from the family's reaction, I would make this again...for sure! Haha!
1 box Classic White cake mix-bake according to package directions.
1 can Comstock Lemon Pie Filling
8 oz. cream cheese
8 oz. mascarpone
1/2 c. (1 stick) butter, softened
2-2 1/2 cups confectioners' sugar
pinch Kosher salt
1 tsp. vanilla
Heavy cream (to make spreading consistency)
In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, salt and powdered sugar on medium-high speed until light and fluffy. You may want to add small amounts of heavy cream here. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla extract.
Tip: If you'd like a little more lemon flavor, add 1 tsp. lemon juice instead of the vanilla to the frosting.
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