White Chocolate Almond Cake With Bourbon Buttercr... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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You will have everyone coming back for seconds and telling you it's too pretty to cut at the same time. This is such a beautiful looking and great tasting taste that it was voted one of the best 5 layer cakes by Southern Living in 2003. Ingredients:
ingredients |
chocolate velvet cake batter |
1 1/2 cups semisweet chocolate morsels |
1/2 cup butter, softened |
1 (16-ounce) package light brown sugar |
3 large eggs |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 (8-ounce) container sour cream |
1 cup hot water |
2 teaspoons vanilla extract |
1 (12-ounce) package white chocolate morsels |
1 cup coarsely chopped slivered almonds, toasted |
vanilla buttercream frosting: (bourbon) |
ingredients |
1 cup butter, softened |
2 (16-ounce) packages powdered sugar |
2/3 cup milk |
1 tablespoon vanilla extract |
preparation |
beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. stir in vanilla extract. |
bourbon buttercream frosting: substitute 1/3 cup bourbon and 1/3 cup milk for 2/3 cup milk. |
Directions:
1. Preparation for cake batter:
2. Preparation
3. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
4. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
5. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
6. Spoon batter evenly into 3 greased and floured 8-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
7. Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on an aluminum foil-lined baking sheet. Sprinkle evenly with almonds. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
8. Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Press chopped white chocolate mixture into top and sides of cake. If desired, tie a decorative ribbon around sides
9. of cake.
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