Spoon batter evenly into 3 greased and floured 8-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on an aluminum foil-lined baking sheet. Sprinkle evenly with almonds. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Press chopped white chocolate mixture into top and sides of cake. If desired, tie a decorative ribbon around sides of cake.
We ll I give your review 2 stars becauseI didnt read all of it.LOL You should try it your self instead of making us your guinea pigs and wasting our money and time. What if it falls and looks like a pie? Im going to trust the efforts the Chef made to make this georgeous cake. Please make a recipe and have someone not make it and juge you. Im going to make this recipe soon and judge it honestly.
I am giving this two stars because I have not made it yet. I don't like using shortening in anything! Has anyone used butter in place of the shortening in the cake? So, instead on 1/2 cup shortening and 1/2 cup butter, I would like to use 1 cup butter. Has anyone tried this?
Fantastic! I made this cake this past weekend for a family celebration, and everyone agreed it's a keeper. I didn't have 3 8-inch square pans, but my math person assured me that 3 9-inch round pans have nearly the same volume, and she was right. Presentation not quite as stunning as the picture with the squares, so am planning to buy the 8" squares, now that I know that I will be making this again. The Chocolate Velvet Cake Batter is very good and would work for other cakes.