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1
Heat oven to 350F.
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2
Grease and flour one (9-inch) round and one (9-inch) square baking pan.
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3
Set aside.
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4
Stir together flour, baking powder and salt in bowl.
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5
Set aside.
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6
Beat sugar and butter in bowl at medium speed, scraping bowl occasionally, until creamy.
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7
Add 1 egg white at a time, beating well after each addition.
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8
Add almond extract.
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9
Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
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10
Place 2 1/2 cups batter into prepared round pan; place remaining batter into prepared square pan.
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11
Bake 29-34 minutes or until toothpick inserted near center comes out clean.
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12
Cool 10 minutes on cooling rack.
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13
Loosen cakes by running knife around inside edge of pans.
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14
Carefully remove cakes from pans; cool completely.
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15
Combine all filling ingredients in saucepan.
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16
Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a boil.
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17
Boil 1 minute; remove from heat.
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18
Refrigerate 30 minutes or until cool.
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19
Place 1/2 cup milk and 6 ounces white chocolate in another saucepan.
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20
Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted.
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21
Cool 30 minutes.
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22
Combine cooled chocolate mixture, powdered sugar and 1/2 cup butter in bowl.
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23
Beat at medium speed, scraping bowl often, until creamy.
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24
Cut cakes horizontally in half into layers using serrated knife.
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25
Cut round cake vertically in half.
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26
Place bottom of square cake layer onto serving plate or tray; place bottom halves of round layer on two adjacent sides of square layer, forming a heart.
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27
Spread with filling.
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28
Place top half of each cake layer on filling.
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29
Frost top and sides of cake with frosting.
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30
Garnish with chocolate curls, if desired.
