Dessert: White Chocolate-Almond Cake
Ingredients
Chocolate Velvet Cake Batter
1 (12-ounce) package white chocolate morsels
1 cup coarsely chopped slivered almonds, toasted
Vanilla Buttercream Frosting
Instructions
Spoon batter evenly into 3 greased and floured 8-inch square pans. Bake at 350 ° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on an aluminum foil-lined baking sheet. Sprinkle evenly with almonds. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Press chopped white chocolate mixture into top and sides of cake. If desired, tie a decorative ribbon around sides of cake.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
