Preheat oven to 350°F (180°C). Grease or parchment paper line three (9-inch/23cm) round cake pans.
In small saucepan, combine chips and 1/4 cup (50 mL) light cream. Heat over low heat, stirring constantly, until melted and smooth. Remove from heat; gradually stir in remaining cream.
In large mixer bowl, combine remaining cake ingredients; add chocolate mixture. Beat until blended, then beat on high 3 minutes or until smooth. Pour into 3 parchment paper lined or greased 9" (23 cm) round cake pans.
Bake at 350°F (180°C) 20-25 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes; invert onto cooling rack. Cool completely.
For Filling and Frosting:
In saucepan, prepare lemon pie filling according to package directions using 1 egg, 1/3 cup (75 mL) cold water and 1 1/2 cups (375 mL) boiling water. Press plastic wrap on surface and chill until cool.
Beat cream until stiff peaks form. Beat lemon filling until fluffy; fold into cream. Place one cake layer on serving plate, top with a generous cup of lemon filling. Repeat layers twice. Spread remaining frosting over top of cake. Refrigerate until serving time.
Makes 16 servings.
Date: June 7, 2003