Ingredients
1/2
box Betty Crocker™ Super Moist™ butter recipe yellow cake mix (about 1 2/3 cups)
1/2
cup water
3
tablespoons butter, softened
1/2
teaspoon almond extract
1
egg
8
oz white chocolate baking bars or squares, chopped
2
tablespoons butter, cut into pieces, softened
2/3
cup whipping cream
2
cups fresh whole strawberries, thinly sliced
Preparation
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.
