Okay, I googled chantilly lace cake recipe, and found pictures of chantilly lace cakes (which seems to be cornelli lace):
http://staceyssweetshop.blogspot.com/2009/02/chantilly-lace.html
http://www.weddingcakesbykurt.com/b13.html
And several very different Chantilly Lace drink recipes:
http://www.grouprecipes.com/97768/chantilly-lace.html
(Don't think this one is feasible.)
http://www.barmeister.com/drinks/recipe/320/?o=by_letter
http://tinyurl.com/lhycgs
And a chantilly frosting recipe:
http://www.grouprecipes.com/sr/25213/chantilly-frosting/recipe/
If as you said, the customer wants a Chantilly Lace flavored cake, I'd use Grand Marnier, Tia Maria, and coffee in the batter and perhaps as a simple syrup wash rather than the recipe using Yellow Chartreuse, Calvados and fresh lemon juice.
Or you just might have to bite the bullet and ask what they mean by "Chantilly Lace" flavored.
HTH
Thanks!! I am a complete newbie and have only been making box cakes so far (I know, I know!) so I will have to read up on some of the things you said (simple syrup?!?!). I did bite the bullet but am waiting to hear back. . . We will see how this goes!!
Found it!!! WOW!!
Whole Foods Berry Chantilly Cake recipe with Chantilly Cream:
http://www.recipezaar.com/bb/viewtopic.zsp?t=251351&sid=f9b5543a5aa35584b132457fcf7085a0
Ok....I found the Chantilly Frosting recipe. ohayr639 thanks for asking about this recipe! I can't wait to make it now!
CHANTILLY FROSTING:
1 1/2 cups heavy whipping cream
1 - 8 ounce cream cheese, room temperature
1 - 8 ounce tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup confectioners' (icing or powdered) sugar, sifted
In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectionersâ sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
ddgaile,
HOLY COW!!!! 
You are amazing!!! Thank you so much!
If I am reading it correctly though, and I am probably not cause I am such a newbie, it sounds like all of the "decorating" is already done and I won't be able to decorate in like Twilight stuff?!?!?!?! What do you think?!
I'm not sure what your design will be, but they are saying to pipe the rosettes because that is how it looks at Whole Foods. You can decorate however you like. What were you planning on doing? Obviously if they are saying to pipe rosettes, the chantilly frosting is stable enough to pipe other designs.
**UPDATE** I went to Whole Foods and ordered a piece of the Berry Chantilly Cake. I'm sure due to cost and time, they do not make it like their published recipe. I made it sorta like the store makes it and sorta like the recipe. I do like the marscapone icing alot. For the filling, Whole Foods folds the fruit in whipped topping. I wasn't crazy about that. To me, it made it just another fruit filled with whipped topping boring filling. The next time, I am going to just use the marinated fruit with no whipped topping. The Grand Marnier sauce that the fruit is marinated in is AMAZING! I could drink that stuff! To save some cost, I used Triple Sec instead of Grand Marnier. Both are an orange liquor..just way cheaper. I have attached my recipe with adjustments if anyone is interested. Enjoy! PM me if you have any questions. Deb
Thank you for the recipe. One question what do you use if you do not have mascarpone cheese? I do not find here in Miami, at least around my area..
Thank you!!!
AnnaJo..I have not put it in the recipe section yet, but I will. And I used the white WASC recipe for my cake. I'm told Whole Food's cake is "firmer"...I thought it was staler!
Cristi-Tutty..Marscapone is Italian cream cheese. I guess you could just use 2 - 8oz. blocks of cream cheese, but it will alter the taste a tad. I found Marscapone at Albertson's. It should be at your better grocery stores (Publix, etc.) or at an Italian speciality store. It is 5.99 for an 8oz. tub here in Baton Rouge!
Thank you ddaigle, I have look for it everywhere and it is hard to find, I am going to try the whole foods, they might have it...thank you....
do u have to make the simple syrup stuff? I don't think that is in the cake @ Whole foods. If so when /where do u use it? i'm a rookie @ this one! Where do u find their published recipe?
Gosh Nickie...I posted this recipe 4 years ago. I was not impressed with Whole Foods Chantilly Cake. I thought their cake was dry and their filling was so-so. I found a mock version (on page 1 of this post) and jazzed it up. I do believe I have all of the steps on page 1. I soaked the fruit in the raspberry/Grand Marnier sauce then drain. I let them soak while I was doing the other steps in the cake. Hope that helps.
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