Ingredients:
1 Lemon Cake, baked and cooled in a 9x13 pan (I used a Duncan Hines cake mix)
1 Lemon Curd Recipe, reserve 1/4 cup for drizzling
1/2 cup white chocolate chips
1/2 cup chopped pecans
1 - 8 oz cool whip
Directions:
Use the bottom of a wooden spoon to evenly poke holes throughout the baked cake (approximately 20-25 holes).
Pour the lemon curd over the cake, aiming to fill the holes. Use a rubber spatula to spread the curd evenly over the cake.
Spread the cool whip over top. Sprinkle the white chips and pecans over top. Drizzle with remaining lemon curd.
Let chill for at least 4 hours. Overnight is best.choose
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