White Chocolate Cake With Strawberry Filling

White Chocolate Cake With Strawberry Filling

1 cup butter, softened
2 cups sugar
5 egg whites
1 teaspoon vanilla extract
3 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup whole buttermilk
6 ounces melted white chocolate, cooled

6 ounces white chocolate
1/2 cup heavy whipping cream
1/2 cup butter, softened
1 teaspoon vanilla extract
6 cups confectioners’ sugar

1-1/2 cups butter, softened
8 ounces cream cheese, softened
1 ounce melted white chocolate, cooled
1-1/2 tablespoons fresh lemon juice
4 1/2 cups confectioners’ sugar, to 5

Pirouette cookies
white chocolate curls
1/2 cup strawberry preserves
For the Cake: Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake
pans. In a large bowl, beat butter at medium speed with electric mixer until
creamy. Gradually add sugar, beating until fluffy. Add egg whites, one at a
time, beating well after each addition. Beat in vanilla. In a small bowl,
combine cake flour, baking powder, and salt; sift twice. Add flour mixture,
alternately with buttermilk, beginning and ending with flour mixture. Stir
in melted chocolate. Pour batter evenly into prepared pans; bake for 23 to
25 minutes, or until a wooden pick inserted in center comes out clean. Let
cool in pans for 10 minutes. Remove cakes from pans and allow to cool
completely on wire racks. While cake cools, make your frosting of choice.

For White Chocolate Frosting: In a medium bowl, combine chocolate and cream.
Microwave on high in 30-second intervals, stirring between each, until
chocolate is melted and smooth, about 1-1/2 minutes total; let cool
completely. In a large bowl, combine white chocolate mixture, butter, and
vanilla. Beat at medium speed with an electric mixer until smooth. Gradually
beat in confectioners’ sugar until fluffy. Makes about 3 cups.

For Cream Cheese Frosting: In a large bowl, beat butter and cream cheese at
medium speed with an electric mixer until creamy. Beat in white chocolate
and lemon juice until combined. Gradually beat in confectioners’ sugar until
smooth. Makes about 4-1/2 cups.

To Finish: Spread 1/4 cup strawberry preserves between each cake layer.
Spread frosting on sides and top of cake. Break Pirouette cookies in half
and place around sides of cake. Top with white chocolate curls. Makes 1
(9-inch) cake.

Source: Paula Deen’s