Ingredients: |
Ingredients: 1 1/2 cups milk (divided)
3 ounces white chocolate, chopped
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cup sugar, divided
4 eggs, separated
2 tsp. vanilla extract
Almond Buttercream Frosting
White Chocolate Curls
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Directions: |
Directions:Lightly coat bottom and sides of three 9-inch round cake pans with no-stick cooking spray; set aside. In 2-cup glass measure, combine 1/2 cup of the milk and the white chocolate. Microwave (high) for 1 1/2 minutes; stir. If chocolate is not melted, microwave for 30 seconds more; stir until smooth. Add remaining 1 cup milk; set aside to cool slightly. Sift flour, baking powder, and salt together onto waxed paper; set aside. In large mixer bowl, beat butter, I cup of the sugar, egg yolks, and vanilla with electric mixer for 2 minutes until light and fluffy. With mixer at low speed, alternately add dry ingredients and milk mixture into butter mixture. In medium bowl using clean dry beaters, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar until shiny but not dry. Fold whites into cake batter in 2 additions. Pour batter evenly into prepared pans. Bake in 350°F. oven for 20 to 22 minutes or until wooden pick inserted in center comes out clean and sides begin to pull from edges. Cool cakes in pans for 5 minutes. Invert cakes onto wire racks; cool completely. Place one layer on serving plate. Brush top with Amaretto Syrup. Spread with thin layer of buttercream. Top with second cake layer. Repeat syrup and frosting. Top with final cake layer and syrup. Spread remaining frosting on sides and top of cake. Garnish with chocolate curls. Store cake in refrigerator. Bring to room temperature to serve. |
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