Double White Chocolate Cake

Cooking Instructions

Heat oven to 350°F. Line bottoms of two 9 x 2-in. cake pans with wax paper. Coat with nonstick spray.

Beat eggs in a large bowl with mixer on medium-high speed until foamy. Gradually beat in sugar, then baking powder, baking soda and salt. Beat 1 minute. Beat in white chocolate, oil and extract until blended. On low speed, beat in flour in 3 additions, alternating with sour cream in 2 additions, just until blended. Divide between pans (3 cups in each); spread evenly.

Bake 25 minutes, or until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 10 minutes before inverting cakes on rack, peeling off paper and cooling completely.

Conversation hearts: Line a baking sheet with nonstick foil. Microwave candy melts and shortening in a small bowl on high, stirring often, 1 minute, or until melted and smooth. Pour onto lined baking sheet; spread to 1/8 in. thick. Refrigerate 2 minutes, or until set. Cut out about 7 large hearts and several smaller hearts from set candy melts; place hearts on another lined baking sheet.

Put white chocolate chips in a qt-size ziptop bag. Microwave on high 30 seconds. Press bag to see if chocolate has melted. If not, repeat at 5-second intervals. Knead bag until chocolate is smooth. Cut tip off a corner and pipe words and decorations on hearts.

To assemble: Place 1 cake layer on a serving plate. Spread top with 11/2 cups frosting. Top with remaining layer, bottom side up. Spread top and sides with remaining frosting and decorate with hearts. Refrigerate until 15 minutes before serving.

Pink White-chocolate frosting:

Beat white chocolate and butter in a large bowl with mixer on medium-high speed until well blended.

Add sugar, cream cheese and extract. Beat on low speed until blended. Increase speed to medium-high; beat 1 to 2 minutes until fluffy. Beat in food color to tint frosting pink. If necessary, refrigerate briefly until firm enough to spread. Makes 51/2 cups.

Planning Tip: The cake can be baked and frosting made up to 2 days ahead. Wrap cake layers airtight; tightly cover frosting. Refrigerate both. Beat frosting again before using. Or, frost and decorate up to 1 day ahead and refrigerate in a cake keeper or covered with a pot.