Strawberry and White Chocolate Buttercream Cake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This recipe is from Betty Crocker. Ingredients:
1 3/4 cups butter recipe yellow cake mix (from 18.25-oz box) |
1/2 cup water |
1/4 cup butter or 1/4 cup margarine, softened |
1/2 teaspoon almond extract |
1 egg |
8 ounces white chocolate, baking bars (chopped) |
2 tablespoons butter, cut into pieces, softened |
2/3 cup whipping cream |
2 cups fresh whole strawberries, thinly sliced |
Directions:
1. 1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
2. 2. In large bowl, beat cake mix, water, 1/4 cup butter, the almond extract and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. 3. Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
4. 4. Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately, pour hot cream over white chocolate and butter. Let stand about 5 minutes, or until mixture is melted and smooth when stirred. Cool 1 hour or until room temperature.
5. 5. Beat cooled white chocolate mixture on high speed until fluffy.
6. 6. Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.
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