2 (9 inch) prepared lemon cake mix
1 (9 inch) cake layer
1 cup white sugar
1 cup light corn syrup
2 egg whites
1 cup water
Prepare cake mix according to package directions, except for the butter. Spread 1/3 cup of the top of the batter in the bottom of a 9x13 inch baking pan. Set aside.
Preheat oven to 375 degrees F (190 degrees C). Spread 1/2 cup icing on top of cake, then frost with remaining icing and remaining frosting. Throw together the egg whites and water and stir until foamy (do not boil!). Line you pan with a damp kitchen towel, using the towel to prevent drying out the frosting.
Spread lemon filling over the frosting and arrange top cake layers over frosting. Using a clean kitchen towel, press each layer down slightly to achieve the desired look (do not press too much).
Remove from pan and cut into squares 1 X 1 inch. Place a teaspoon of filling on each square (so 3/4 cup). Form circles 1/4 inch thick. Melt the remaining 1 teaspoon frosting, if necessary, on the bottom of the pan.
Place lemon filling onto the cake. Using a piping bag, pipe a circle of frosting on top of the cake. Using a special tip, place the cut edge of frosting into the cake at an angle so that it hangs over it slightly. You can cut the cake up and arrange individual squares of frosting around the sides of the cake, or you can let the cake hang upside down on a serving tray.