When the occasion calls for a fresh and bright layer cake, it's time to pull out the zester and stock up on lemon curd. This Lemon Filled White Cake with HERSHEY'S White Creme Chips is a light and airy dessert that will end every meal on a high note.
Heat oven according to package directions. Generously spray with vegetable cooking spray and flour six (9-inch) round baking pans.
Place HERSHEY'S Premier White Creme Chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.
Mix cake mix, water, oil, eggs, egg whites, lemon peel and lemon juice in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Add slightly cooled HERSHEY'S Premier White Creme Chips; continue mixing on low speed 1 minute; scrape down sides of bowl. Increase speed to medium; mix 2 minutes or until well blended. Evenly divide batter into each prepared pan.
Bake according to package directions or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack. Cool completely.
Prepare LEMONY WHITE CHIP FROSTING: Place HERSHEY'S Premier White Creme Chips and heavy cream in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring well after each heating, just until chips are melted when stirred. Mix together white creme chip mixture, powdered sugar, lemon peel and lemon juice in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Refrigerate, if needed, for spreading consistency. Set aside.
Place one cake layer on a serving platter. Spread the top with 12 oz. lemon curd. Place the second layer on top. Set aside. Repeat with remaining layers of cake and lemon curd, ending with cake layer. Evenly divide frosting and frost cakes with LEMONY WHITE CHIP FROSTING. Garnish as desired. Makes 10 to 12 servings per cake.