Strawberry White Chocolate Cream Cake Recipe 455

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately pour hot cream over white chocolate and butter. Let stand about 5 minutes or until mixture is melted and smooth when stirred. Let stand until room temperature, about 1 hour.
• Beat cooled white chocolate mixture on high speed until fluffy.
• Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

Steps:

• Prepare strawberry mousse in medium bowl according to directions on package.
• Cool in fridge about 2 hours.
• Prepare cake mix according to directions on box.
• Bake in 2- 8" pans.
• Cool cakes completely.
• Prepare white chocolate jello pudding in small bowl as directed , let stand 5 minutes.
• In large bowl stir together white chocolate jello pudding, strawberry mousse and cool whip.
• Slice strawberries up in half then in half again.
• Once cake is cooled, place a thin layer of mixture around the first cake then lay strawberries on top then place second cake on top and cover with remaining mixture on top and around the cake.
• Place another layer of strawberries on top of cake.
• Keep in fridge.
• You will have mixture left over.