Experimenting again with my lavender, The cake pictured is the result. It tastes like chocolate cake with a hint of lavender & slight mint under tone. the frosting just adds more of the wonderful flavor of lavender, Results were fantastic.
For Lavender infused water, bring 4 cups of water to a boil and stir in 2 Tablespoons of dried lavender. Let it sit for about 2 hours, using a small mesh strainer drain lavender water into a bowl, discard the wet lavender.
For lavender cream, Heat 1 cup of heavy cream and add 3 teaspoons of dry lavender, let this set for 30 minutes, if a stronger flavor is desired you can let it sit for 2 hours refrigerated, strain & discard wet lavender
separately mix according to the directions on the box, both the chocolate and white cakes, substituting the liquid in both with lavender water.
Pour the chocolate cake into cake pans according to box directions
add a few drops of purple food coloring to the white cake mix and stir well until a light lavender color. using a large spoon drop some of this batter onto the chocolate batter and swirl with a knife, Bake according to directions
You can eliminate the white cake completely I did this for the swirl effect and to add a little more Lavender flavor(you can make cupcakes out of the left over white batter if desired If you decide to use the white cake mix)
cool,and frost with chocolate butter cream frosting or your favorite recipe using the infused cream for the liquid. I also made white butter cream frosting and used infused cream for the liquid, So that I could add color to the trim of my cake but this is not necessary