O God, who by the Immaculate Conception of the Blessed Virgin
prepared a worthy dwelling for your Son,
grant, we pray,
that, as you preserved her from every stain
by virtue of the Death of your Son, which you foresaw,
so, through her intercession,
we, too, may be cleansed and admitted to your presence.
White Chocolate Cream Cake
Cake:3 oz. squares white chocolate, chopped
2 1/4 C. all-purpose flour
1 1/2 C. white sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 C. heavy cream
1 tsp. almond extract
3 oz. white chocolate, chopped
3 1/2 C. confectioner's sugar
1/4 C. butter, softened
4 Tbl. water
1/2 tsp. almond extract
Preheat oven to 350. Grease and flour two 8 or 9 inch round pans. For the cake, melt white chocolate, set aside to 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 for about 5 minutes until light lemon colored. Beat in 1 tsp. almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 a cup at a time. Divide batter into prepared pans. Bake in over for 35-40 minutes or until toothpick comes clean. Let cool in pan for 10 minutes then turn out onto wire rack and cool completely.
For Frosting: In a large bowl, beat 3 oz. of white chocolate over low heat or in microwave, stirring occasionally, until melted; cool to lukewarm. Combine on medium speed, white chocolate, confectioners sugar, butter, water and 1/2 tsp. almond extract. Beat until smooth and of spreading consistency. Pin It