Olive Garden's Lemon Cream Cake

1 pkg white cake mix (Betty Crocker)
1 pkg lemon cake mix (Betty Crocker)
1/2 cup sour cream
1 tsp vanilla
1 lemon
1 cup whipping cream
1 pkg Mascarpone Cheese (Italian sweet cheese)not cream cheese
1 cup powder sugar
4 Tbsp melted real butter

Make the white cake according to the directions on the box, adding the
sourcream and vanilla. Bake in a 10 inch round baking pan. Cool the cake
completely. For the lemon cream filling, mix the Mascarpone cheese, powder
sugar, juice of 1 lemon, lemon zest of half the lemon and whipping cream,
mix until creamy and smooth. For the crumb topping, combine 3/4 cup of the
lemon cake mix with the melted butter to make a crumb topping. To assemble
the cake, cut the white cake in half so you can spread the lemon cream
filling between the 2 layers of white cake. Frost the top of the cake with
a thin layer of cream filling and sprinkle the crumb topping on top. This
cake tastes IDENTICAL to Olive Gardens. The secret is the Mascarpone
cheese.


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