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For the Cans:.
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I used cans from pork and beans.
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Make sure you have a clean edge where you opened it (so you don't cut your hands).
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Before using the cans for baking, remove the wrapper and put them through the dishwasher once.
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They should be good to use after that.
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For Cakes:.
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Place a rack in the center of the oven and preheat the oven to 350F.
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Grease the insides of the cans and lightly dust them with flour, tapping out the excess.
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Place the cans on a baking sheet for easier handling, and set aside.
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Place the white chocolate in a small microwave-safe bowl and microwave on medium power until melted, about 1 minute.
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Let the white chocolate cool to lukewarm.
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Place the butter in a small microwave safe bowl and microwave on medium power until it melts, about 30 seconds.
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Let the boiling water cool slightly.
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Add it to the bowl and whisk to blend.
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Add the sour cream, egg yolk, and vanilla, and whisk to combine.
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Place the flour, sugar, baking soda and salt in a medium-sized mixing bowl and whisk to blend well.
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Add the sour cream mixutre and the melted white chocolate, and whisk until blended and smooth.
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Spoon the batter into the prepared cans, dividing it evenly between them.
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Bake the cakes until a tooth pick inserted into the center of one comes out clean, about 30 minutes.
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Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes.
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Then run a thin, sharp knife around the edge of each can and invert them to release the cakes.
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Place the cakes upright on the rack and let them cool completely.
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For the Frosting:.
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(My edit: It should be 2/3 cup whipping cream for the frosting.
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I don't know why it won't show up on the ingredients).
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Place the cream in a 2 cup microwave safe bowl and microwave on high power until just boiling, about 1 1/2 minutes.
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Add the white chocolate and whisk until it melts and the mixture is smooth.
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Let cool; then cover and refrigerate until well chilled, 3 to 4 hours.
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(The frosting can be prepared up to this point 1 day ahead.
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).
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Add the vanilla to the cream mixture and beat with hand-held mixer on high speed until firm peaks form, about 2 minuets.
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Use immediately.
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To assemble:.
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To frost the cakes, cut each in half horizontally.
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Spread a layer of the White Chocolate Cream Frosting about 1/4 inch thick on the cut side of one cake half, then stack the other half on top of it.
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Frost the top and sides of the cake.
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Repeat with the remaining cake and frosting.
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(The cakes can be stored in an airtight container in the refrigerator for up to 2 days before serving.
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).
