Strawberry and White Chocolate Buttercream Cake
Strawberry and White Chocolate Buttercream Cake might be a good recipe to expand your dessert recipe box. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 699 calories, 10g of protein, and 34g of fat each. Mother's Day will be even more special with this recipe. Head to the store and pick up betty butter recipe cake mix, water, egg, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. com.
Instructions
Heat oven to 350F (325F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.
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.
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.
Let stand until room temperature, about 1 hour.
Beat cooled white chocolate mixture on high speed until fluffy.
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.