Ingredients:
+Yellow cake
°3 cups cake flour
°3 1/2 tsp baking powder
°1/2 tsp salt
°3/4 cup unsalted butter, room temperature
°1 1/3 cup sugar
°6 large egg yolks
° cup whole milk
°2 teaspoons pure vanilla extract
+Filling
°12 tablespoons unsalted butter, room temperature
°1/2 cup vegetable shortening
°1/4 cup milk
°1 teaspoon pure vanilla extract
°3 cups icing sugar
°White Chocolate Coating
°16 oz white chocolate chips
°1/2 cup vegetable shortening
°Dark chocolate drizzle
°4 oz dark chocolate chips
*Directions
+Yellow cake
Preheat oven 350 degrees F.
In a medium bowl, sift the flour with the yeast and salt.
Using a stand mixer, beat the butter until soft and creamy, about 1 to 2 minutes.
Slowly add the sugar and beat until the mixture is light and fluffy, about 3-5 minutes.
Add the egg yolks, in two batches, beating well after each addition. Scrape sides of bowl as need.
Add the vanilla extract and mix.
With the mixer on low speed, add the flour mixture (in three additions), and the milk (in two additions), beginning and ending with the flour.
Pour the dough into a greased 15-10-inch pan.
Cook at 350 degrees F for 15 to 20 minutes.
Place the cake on a rack to cool, in their pans, for about 10 minutes. Remove the cake from the pan and place on a greased rack to cool completely.
Use a cookie cutter or other round knife to cut an even number of circles in the cake. Try to cut the circles together to maximize the number of cakes. Together in the cake.
**Filling:
When cake cools, cream the butter and shortening together until smooth.
Slowly add the milk, sugar and vanilla extract.
Continue beating at medium speed until smooth and creamy.
Place the flat side of a cake circle face down. Spread the filling on top.
Top with another cake circle, flat side up. Repeat with all cakes.
Enjoy !