Black and white cake

 
                            BLACK AND WHITE CAKE
 
 Recipe By     : Homemade Good News (Vol 16 No 4)
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      large         egg whites
      3/4  cup           unsalted butter -- softened
    1 1/2  cups          granulated sugar
    2      teaspoons     vanilla extract
    1      teaspoon      almond extract
    2      cups          all-purpose flour
    1      tablespoon    baking powder
      1/2  teaspoon      salt
    1      cup           milk
                         WHITE SILK FROSTING and CHOCOLATE
                         AMARETTO FILLING
    1      pound         cream cheese -- softened
    6      tablespoons   unsalted butter -- softened
    2      teaspoons     vanilla extract
    1      teaspoon      almond extract
    2      pounds        confectioners sugar
    3      squares       semisweet chocolate -- melted, cooled
    1      tablespoon    Amaretto
                         White and Dark chocolate leaves -- for garnish
 
 Preheat oven to 350F and arrange rack to the center position. Grease and
 flour three, 8-inch round cake pans. Beat egg whites until stiff, but not
 dry and set aside briefly. In a separate bowl, beat the butter with the
 sugar until light and fluffy, then add the vanilla and almond extracts.
 Blend smooth. Whisk the flour with the baking powder and salt and add
 alternately to the batter with the milk, beginning and ending with the dry
 mixture. Fold egg whites into the batter and divide mixture evenly between
 the two prepared pans. Bake about 20 minutes or until a wooden pick inserted
 in the center of the cake comes out clean. Cool layers in their pans 10
 minutes, then loosen and turn out onto a rack to complete cooling. 
 
 YIELD: Three 8-inch layers
 
 Beat cream cheese with butter until smooth. Blend in vanilla and almond
 extracts. Gradually beat in confectioners sugar until smooth. Remove 1 cup
 of frosting and blend with the chocolate and Amaretto. Reserve the remaining
 white frosting and set aside. Spread 1/2 of the chocolate frosting evenly
 over bottom layer of cake. Arrange the second cake layer over the first,
 then repeat, using the remaining chocolate frosting. Use the served white
 frosting to cover the sides and top of the cake. Decorate the top of the
 cake with an assortment of white and dark chocolate leaves. 
 
 YIELD: One 8-inch cake
 
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