4 oz white chocolate baking bars or squares, chopped
2 tablespoons butter or margarine, cut into pieces, softened
1 cup whipping cream
1 tablespoon berry-flavored liqueur, if desired
2 cups fresh whole strawberries, thinly sliced
Instructions
Heat oven to 350°F (or 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, 1/4 cup butter, the almond extract and egg with electric mixer on low speed until moistened. Beat 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 small metal bowl. In 2-quart saucepan, heat 1/2 cup of the whipping cream just to boiling. Pour hot cream over white chocolate and butter; let stand until mixture is melted and smooth when stirred. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold.
In large bowl, beat remaining 1/2 cup whipping cream, the cold chocolate mixture and liqueur on high speed until stiff peaks form. Refrigerate until ready to use.
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.
Originally Submitted
6/8/2010
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