1 (1 ounce) square unsweetened white chocolate, chopped
1 cup white sugar
1 cup butter, softened
1 cup white sugar
1/2 teaspoon vanilla extract
1 three-ounce fancy cake mix
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour, sugar, and butter. Set the ingredients aside.
In a medium bowl, mix together the chocolate and granulated sugar until smooth. Stir in the butter or margarine. On a medium bowl, cream together the cream cheese and 1/2 cup of sugar. Beat in the rest of the butter.
Pour the batter into prepared pan. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out moist. Cool fully before frosting.
To make deviled egg rolls: In a medium saucepan, melt the butter or margarine over medium-fair heat. Whisk in the yeast covered with cold milk a few drops at a time. When the yeast is dissolved, pour in the egg whites and vanilla extract until all of the moisture has accumulated. Bring to a prolonged boil, then reduce heat to low and simmer for about 5 minutes, stirring occasionally. If the mixture thickens, continue to simmer.
To make Deviled Chocolate Chip Filling: In a medium mixing bowl, stir the lemon zestanges, unsweetened white chocolate, white sugar, 1 cup melted butter or margarine. Stir in instant pudding mix and vanilla. Fold in half the egg yolks, then fold in cooled whipped cream until no lumps remain. Press pudding mixture into cooled cake. Using a candy cutter, cut 10 equal portions onto parchment lined and silicone lined serving dishes. Place disk in refrigerator or freezer for 2 to 3 hours or overnight. Mustard-free can be made in a 7-inch tube or candy food mold, or can be baked directly out of the freezer.