Super-moist cake with a delicious, elegant frosting.
1 box white cake mix
1 small box instant vanilla (or white chocolate) pudding mix
1 cup water
1 cup mayonnaise
1 cup white chocolate morsels
1/2 cup heavy cream
1 teaspoon dried lavender buds
1/2 cup (1 stick) sweet butter, room temperature
2 cups powdered sugar
1 teaspoon lemon juice
4 - 6 drops EACH red and blue food coloring
Almond slices for garnish (optional)
Preheat oven to 350 degrees F. In a food processor, combine cake mix, pudding mix, mayo, water and eggs. Blend well. Add white chocolate chips and quickly fold in. Spoon batter into a prepared (buttered and floured) 9" x 13" baking pan and bake 40 - 45 minutes.
Meanwhile, make frosting: Place cream and lavender in a small saucepan, bring to a boil, remove from heat, cover and let steep for 20 - 30 minutes. Strain lavender buds from cream and discard. Clean food processor. Process butter and powdered sugar, add lemon juice and drizzle in lavender cream until desired consistancy (use leftover cream in your coffee). Add food coloring until it turns a beautiful lavender color.
After cake has cooled completely, frost it right in the pan. Decorate, if desired with almond slices arranged like flowers with a lavender bud center. Serves 14 - 16.