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