Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 472.2
  • Total Fat: 29.4 g
  • Cholesterol: 55.1 mg
  • Sodium: 312.0 mg
  • Total Carbs: 55.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.7 g

Report Inappropriate Recipe

America's Test Kitchen Classic White Layer Cake with Chocolate Cream Frosting

Submitted by: KERRYAJMM

Introduction

From The Best Recipe cookbook From The Best Recipe cookbook
Number of Servings: 16

Ingredients

    Frosting:
    1 1/2 cups heavy cream
    16 oz bitter sweet chocolate
    1/3 cup corn syrup
    1 tsp vanilla extract

    Cake
    1 cup milk, room temp
    5 egg whites, room temp
    2tsp almond extract
    1tsp vanilla extract
    2 1/4 cups cake flour
    1 3/4 cups sugar
    4 tsp baking powder
    1 tsp salt
    12 tbsp unsalted butter, softened

SparkPeople Sponsored Video


Directions

Frosting:
1 1/2 cups heavy cream
16 oz bitter sweet chocolate
1/3 cup corn syrup
1 tsp vanilla extract

Place chocolate in a heat proof bowl. Bring heavy cream to a boil in a small sauce pot over medium high heat, pour over chocolate. Add corn syrup and let stand 3 minutes. Whisk gently until smooth, stir in vanilla. Refrigerate 1 to 1 1/2 hours until spreadable consistency.

Cake
1 cup milk, room temp
5 egg whites, room temp
2tsp almond extract
1tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
12 tbsp unsalted butter, softened

Adjust oven rack to middle postition and heat oven to 350 F. Generously grease 9 by 11 inch or 2 inch round cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchemnt rounds, dust cake pans with flour and tap out excess.

Pour milk, egg whites and extracts into 2 cup glass measure and mix with form until blended.

Mix cake flour, sugar, baking powder, and salt into bowl of electric mixer at low speed. Add butter continue beating at slow speed until mixture resembles moist crumbs wth no powdery ingredients remaining.

Add all but 1/2 cup of milk mixture and beat for 1 1/2 minutes Add remaining 1/2 cup and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat another 20 seconds.

Divide batter evenly between two prepared cake pans using a rubber spatula; spead batter to pan walls and smooth tops.

Bake 23-25 minutes until cake tester comes out clean

Cool 3 minutes in pan.

Loosen edges from pan and cool completely out of pans.

Frost and enjoy.

Number of Servings: 16

Recipe submitted by SparkPeople user KERRYAJMM.






Great Stories from around the Web


Rate This Recipe