Black and White Cake



INGREDIENTS:

5 large egg whites

3/4 cup unsalted butter - softened

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

WHITE SILK FROSTING
and
CHOCOLATE AMARETTO FILLING 

1 pound cream cheese - softened

6 tablespoons unsalted butter - softened

2 teaspoons vanilla extract

1 teaspoon almond extract

2 pounds confectioners sugar

3 squares semisweet chocolate - melted, cooled

1 tablespoon Amaretto

White and Dark chocolate leaves - for garnish

DIRECTIONS:

1. 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 

1. 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



Black and White Cake