-
1
Heat oven to 350F Spray bottom and sides of 2 9in round cake pans with nonstick cooking spray.
-
2
Line bottoms with parchment paper; spray parchment.
-
3
Flour bottom and sides of pans.
-
4
In medium bowl, stir together flour, baking powder, and salt.
-
5
In medium saucepan, combine milk 1/2 C butter, and 2 oz.
-
6
white chocolate; heat over medium-low heat until butter and chocolate are melted and mixture is smooth and hot, stirring frequently.
-
7
Meanwhile, in large bowl, beat eggs and sugar at medium speed 3-4 minuts or until thick, fluffy, and lightened in color.
-
8
Beat in 1 t vanilla and 2 t orange peel.
-
9
At low speed, beat in flour mixture until blended.
-
10
Slowly beat in hot milk mixture until smooth; pour evenly into pans.
-
11
Bake 30-35 minutes.
-
12
Cool in pans on wire rack 20 minutes.
-
13
Run knife around edges of pans to loosen cakes.
-
14
Invert onto wire rack; remove parchment.
-
15
Cool completely.
-
16
To make frosting, fill medium saucepan 1/4 full with water; bring to a simmer over medium heat.
-
17
Remove from heat.
-
18
Place 6 oz white chocolate in medium heatproof bowl, place over saucepan, making sure bowl does not touch water.
-
19
STir frequentnly until chocolate is smooth and melted.
-
20
Let cool slightly.
-
21
In large bowl, beat cream cheese and 1/2 C butter at medium speed until blended and smooth.
-
22
Beat in melted white chocolate until blended.
-
23
Beat in 2 t vanilla and 1 t orange peel.
-
24
At low speed, beat in 4 C of powdered sugar, adding additional powdered sugar if needed for spreadable consistency.
-
25
Beat until blended and smooth.
-
26
Place 1 cake layer on serving platter; spread top with 1 C of the frosting.
-
27
Top with second layer.
-
28
Spread cake sides with thin layer of frosting.
-
29
Coat sides with another smooth layer of frosting.
-
30
Spread remaining frosting over top.
-
31
Spoon white chocolate curls over top of cake.
