Yield: 1 10x3 inch round cake pan (about 12-15 servings)
Ingredients:
1/2 cup butter, softened
1/4 cup shortening
1.25 cups sugar
2.25 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
3/4 cup cold water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg whites, at room temperature
Apricot Filling:
1/2 cup apricot halves, drained.
1/2 tablespoon amaretto (optional)
Almond-Butter Frosting:
1/4 cup butter, softened
1/4 cup shortening
1 16-ounce package powdered sugar, unsifted
1/3 cup whipping cream
1/6 teaspoon salt
1/2 teaspoon almond extract
To Bake Cake:
1. Grease bottom and sides of cake pan.
2. Beat butter and shortening at medium-high speed with electric mixer 3 minutes. Gradually add sugar, beating at medium-high speed 4 minutes.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with the cold water, beginning and ending with the flour mixture, beating well after each addition. Stir in vanilla and almond extracts.
4. Beat egg whites in a large bowl until soft peaks form (about 1.5 minutes). Stir half of the beaten egg white into batter to lighten; fold remaining egg white into batter. Pour into pan. Gently drop pan on counter-top twice to release air bubbles from batter.
5. Bake at 325 degrees F for 40 to 45 minutes or until cake springs back when lightly touched in center and begins to pull away from sides of pan. Cool in pan on wire rack 20 minutes. Loosen edges of cake with a knife. Remove from pan, and let cool completely, rounded side up, on wire rack.
To Fill:
1. Lay cake on a flat surface. Carefully slice it in half horizontally, using a long knife with a serrated edge. Insert two wooden picks into each layer, one above the other, to indicate how the two layers should match up when going back together after filling.
2. Process apricot and amaretto in container of an electric blender or food processor until smooth. Spread on bottom half of cake layer, spreading evenly over cake. Replace top layer, carefully matching wooden picks to keep layers level.
To Frost:
1. Beat butter and shortening at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating at medium speed 2 to 3 minutes. Add whipping cream, salt, and almond extract, beating well. Add more cream if necessary. Continue beating until mixture is fluffy. Frost top and sides of cake immediately.
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ReplyDeleteI made this cake for a friend’s wedding years ago—it turned out beautifully! I have since lost the Southern Living recipe and was delighted to find it on your blog. I plan to make it for this year’s Easter feast. Thank you!
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