White Chocolate Cream Cake Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.

In a double boiler over lightly simmering water melt 3 ounces white chocolate stirring occasionally until melted; set aside and cool to lukewarm. In a small bowl mix flour sugar baking powder and salt; set aside. In a large chilled bowl whip heavy cream until stiff peaks form; set aside.

In a large bowl beat eggs or about 5 minutes or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture about 1/2 cup at a time. Pour batter into prepared pans.

Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes then turn out onto a wire rack and cool completely.

To make White Chocolate Frosting: In a large bowl heat 3 ounces white baking chocolate over low heat stirring occasionally until melted; cool to lukewarm. In a medium bowl on medium speed combine melted white chocolate confectioners' sugar butter water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.