Cheesecake-Stuffed Luscious Lemon Cake

Ingredients

• 1 cup canola oil 
• 48 oz cream cheese frosting canned
• 4 oz chocolate white finely chopped
• 3 large eggs 
• 19 oz strawberry-vin santo sauce diced frozen with strawberry topping, finely (we tested with sara lee)
• 10 oz lemon curd 
• 2 tablespoons lemon zest grated ( 2 large lemons)
• 1.3 cups milk 
• 12 servings mint leaves fresh
• 2 cups raspberries fresh divided
• 1 cup strawberries fresh halved
• 2 teaspoons vanilla extract 
• 3.4 oz vanilla pudding instant
• 18.3 oz cake mix white

Equipment

• oven
• hand mixer
• serrated knife

Directions

1. Preheat oven to 35
2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind.
3. Pour batter into 2 greased and floured 9-inch round cake pans.
4. Bake at 350 for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes.
5. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
6. Using a serrated knife, slice cake layers in half horizontally to make 4 layers.
7. Place 1 layer, cut side up, on cake plate.
8. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice.
9. Place final cake layer on top of cake, cut side down.
10. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator.
11. Just before serving, drizzle lemon curd over cake.
12. Garnish with remaining raspberries, strawberries, and mint sprigs.