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Strawberry-White Chocolate Layer Cake

An irresistible strawberry butter cream frosting is spread between layers of tender chocolate-strawberry flavored cake. For a stunning presentation, garnish the cake with sliced fresh strawberries.—Becky Duncan, Leming, Texas

12 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

4 eggs, separated
1 cup butter, softened
1-3/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon strawberry extract
2-1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup water
4 ounces white baking chocolate, melted
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2/3 cup seedless strawberry jam

Directions

Let eggs stand at room temperature for 30 minutes. Line three greased
9-in. round baking pans with waxed paper and grease paper; set
aside.
In a large bowl, cream butter and sugar until light and fluffy. Add
egg yolks, one at a time, beating well after each addition. Add the
extracts. In a small bowl, combine buttermilk and water.

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Strawberry-White Chocolate Layer Cake (continued)

Directions (continued)

Combine the flour, baking soda and salt; add to the creamed mixture
alternately with buttermilk mixture, beating well after each
addition. Stir in chocolate. In a small bowl, beat egg whites until
stiff peaks form; fold into batter. Pour into prepared pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks; gently peel off waxed paper.
For frosting, in a large bowl, cream butter and confectioners' sugar
until light and fluffy. Beat in jam. Spread between layers and over
top of cake. Store in the refrigerator. Yield: 12 servings.

Nutrition Facts: 1 slice equals 732 calories, 36 g fat (22 g saturated fat), 154 mg cholesterol, 572 mg sodium, 99 g carbohydrate, trace fiber, 6 g protein.