Black And White Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 10 | Servings | |
INGREDIENTS
| 5 | Egg whites | |
| 3/4 | c | Unsalted butter, softened |
| 1 1/2 | c | Granulated sugar |
| 2 | t | Vanilla extract |
| 1 | t | Almond extract |
| 2 | c | All-purpose flour |
| 1 | T | Baking powder |
| 1/2 | t | Salt |
| 1 | c | Milk |
| WHITE SILK FROSTING AND | ||
| 1 | lb | Cream cheese, softened |
| 6 | T | Unsalted butter, softened |
| 2 | t | Vanilla extract |
| 1 | t | Almond extract |
| 2 | lb | Confectioners sugar |
| 3 | Squares semisweet chocolate | |
| melted cooled | ||
| 1 | T | Amaretto |
| White and Dark chocolate | ||
| leaves for garnish |
INSTRUCTIONS
CHOCOLATE:
Preheat oven to 350F and arrange rack to the center position. Grease
and flour three, 8-inch round cake pans. Beat egg whites until stiff,
but not dry and set aside briefly. In a separate bowl, beat the butter
with the sugar until light and fluffy, then add the vanilla and almond
extracts. Blend smooth. Whisk the flour with the baking powder and
salt and add alternately to the batter with the milk, beginning and
ending with the dry mixture. Fold egg whites into the batter and
divide mixture evenly between the two prepared pans. Bake about 20
minutes or until a wooden pick inserted in the center of the cake
comes out clean. Cool layers in their pans 10 minutes, then loosen and
turn out onto a rack to complete cooling. YIELD: Three 8-inch layers
Beat cream cheese with butter until smooth. Blend in vanilla and
almond extracts. Gradually beat in confectioners sugar until smooth.
Remove 1 cup of frosting and blend with the chocolate and Amaretto.
Reserve the remaining white frosting and set aside. Spread 1/2 of the
chocolate frosting evenly over bottom layer of cake. Arrange the
second cake layer over the first, then repeat, using the remaining
chocolate frosting. Use the served white frosting to cover the sides
and top of the cake. Decorate the top of the cake with an assortment
of white and dark chocolate leaves. YIELD: One 8-inch cake Recipe by:
Homemade Good News (Vol 16 No 4) Posted to Bakery-Shoppe Digest V1
#195 by Sean Coate <swcoate@peganet.com> on Aug 18, 1997
A Message from our Provider:
“God Answers Knee Mail”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 627
Calories From Fat: 354
Total Fat: 40.4g
Cholesterol: 106.8mg
Sodium: 452mg
Potassium: 159.9mg
Carbohydrates: 60g
Fiber: 1.3g
Sugar: 33g
Protein: 8.6g