1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant white chocolate pudding mix
1/2 cup vegetable oil
1 cup water
2 eggs
1 1/2 cups white sugar
1 cup shortening
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, mix together the cake mix, pudding mix, oil, water, eggs and white sugar until smooth. Beat in shortening, then milk. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
Using a wooden spoon, make a 16 x 8 inch rectangle of the cooled frosting. Spread the frosting evenly over the cake. Cut out two 8 inch squares of frosting. Place the squares onto the cake. Frost with the buttercream mixture. Frost the squares with the lemon zest and lemon zest. Frost with the buttercream.
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