Total Calories: 155
Grease and flour 2 (9-inch) cake pans. Set aside. Preheat oven and make cake according to package directions on cake mix. When cake is done, put on cake racks and cool completely. (Cake may be frozen for future use.) While cake is cooling, prepare lemon filling.
Put water, 1/4 cup sugar, and beaten eggs in a small saucepan. Mix cornstarch and 2 tablespoons sugar together in a small bowl. Slowly add to mixture in pan. Cook on medium heat, stirring constantly until thickened. When thickened, add lemon zest, butter, and lemon juice. Stir until butter is melted and mixture is well mixed and smooth. Remove from heat and let cool. Cover with plastic wrap while cooling.
When cake is cool, cut each layer in half to make 4 slices. Place a layer on a serving plate and spread with half of cooled lemon filling. Add second layer of cake and spread with whipped cream. Add third layer of cake and spread with remaining half of lemon filling. Top with fourth layer of cake. Frost sides and top of cake with whipped cream. Garnish with white chocolate shavings. Refrigerate until ready to serve.
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