Strawberry-White Chocolate Layer Cake |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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An irresistible strawberry butter cream frosting is spread between layers of tender chocolate-strawberry flavored cake. For a stunning presentation, garnish the cake with sliced fresh strawberries.Becky Duncan, Leming, Texas Ingredients:
4 eggs, separated |
1 cup butter, softened |
1-3/4 cups sugar |
1 teaspoon vanilla extract |
1/2 teaspoon strawberry extract |
2-1/2 cups cake flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup buttermilk |
1/2 cup water |
4 ounces white baking chocolate, melted |
frosting: |
1 cup butter, softened |
3 cups confectioners' sugar |
2/3 cup seedless strawberry jam |
Directions:
1. Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts. In a small bowl, combine buttermilk and water.
3. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in chocolate. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans.
4. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; gently peel off waxed paper.
5. For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in jam. Spread between layers and over top of cake. Store in the refrigerator. Yield: 12 servings.
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