-
1
Cake:
-
2
Preheat oven to 350u00b0F.
-
3
Grease and flour 3 (9 inch) cake pans.
-
4
In a large bowl,beat butter and shortening at medium speed with an electric mixer until creamy.
-
5
Add sugar,beating until fluffy.
-
6
Add egg yolks,one at a time,beating well after each addition.
-
7
In a medium bowl,combine flour and baking powder.
-
8
In a small bowl,combine milk,buttermilk,cream and vanilla.
-
9
Add flour mixture to butter mixture,alternately with milk mixture,beginning amd ending with flour mixture,beating until just combined.
-
10
In a medium bowl,beat egg whites at medium speed with an electric mixer until stiff.
-
11
Gently fold egg whites into batter.
-
12
Spoon batter evenly into prepared pans.
-
13
Bake for 22-24 minutes or until wooden pick inserted in center comes clean.
-
14
Let cool in pans for 10 minutes.
-
15
Remove from pans and cool completely on wire racks.
-
16
Spread Vanilla Buttercream in between layers and on top and sides of cake.
-
17
Place cake in freezer for 30 minutes.
-
18
Pour warm ganacheover top of cake letting it run down sides.
-
19
Garnish with chocolate covered strawberries if desired.
-
20
Vanilla Buttercream:
-
21
In a large bowl,beat butter and shortening at medium speed with a electric mixer until creamy.
-
22
Gradually beat in icing sugar until smooth.
-
23
Beat in vanilla.
-
24
Chocolate Ganache:
-
25
In a medium bowl combine cream and chocolate.
-
26
Microwave on high in 30 second intervals,stirring between each,until chocolate is melted and smooth(about 2 minutes).
-
27
Let cool for 10 minutes.
