Ingredients
Cake
- 1/2
- box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix (about 1 2/3 cups)
- 1/2
- cup water
- 3
- tablespoons butter, softened
- 1/2
- teaspoon almond extract
- 1
- egg
Filling and Topping
- 8
- oz white chocolate baking bars or squares, chopped
- 2
- tablespoons butter, cut into pieces, softened
- 2/3
- cup whipping cream
- 2
- cups fresh whole strawberries, thinly sliced
Directions
- 1Heat oven to 350°F (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.
- 2In 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. Pour into pan.
- 3Bake 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.
- 4Meanwhile, 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.
- 5Beat cooled white chocolate mixture on high speed until fluffy.
- 6Cut 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.
(http://www.bettycrocker.com/)
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