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White Chocolate Cream Cake recipe

2 servings

Ingredients:

3 (1 ounce) squares white chocolate, chopped

2 1/4 cups all-purpose flour

1 1/2 cups white sugar

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 2/3 cups heavy cream

3 eggs

1 teaspoon almond extract

3 (1 ounce) squares white chocolate, chopped

3 1/2 cups confectioners' sugar

1/4 cup butter, softened

4 tablespoons water

1/2 teaspoon almond extract

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour 2 - (8 or 9 inch) round pans.

In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm.

In a small bowl, mix flour, sugar, baking powder and salt; set aside.

In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.

In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored.

Beat in 1 teaspoon almond flavoring and melted white chocolate.

Fold in whipped cream.

Fold in flour mixture, about 1/2 cup at a time.

Pour batter into prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm.

In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract.

Beat until smooth and of spreading consistency.