Lane Cake White Four Layer Cake With Filling Recipes

LANE CAKE WHITE FOUR LAYER CAKE WITH FILLING

Steps:

• Grease four 8 inch round pans, and flour.
• Preheat oven 350 degrees.
• Cream butter and sugar.
• Add vanilla and beat all until fluffy and light.
• Sift all dry ingredients together.
• Add dry ingredients, alternating with milk, starting and ending with flour.
• Beat the egg whites until stiff, and fold into the batter.
• Pour into prepared pans.
• Bake 25 minutes or until tester comes away clean.
• Allow to cool, invert onto cooling rack.
• Filling:.
• In the top of a double boiler place the sugar and butter.
• Beat well together.
• Add the egg yolks and again beat well to incorporate all.
• Stir int the water and brandy extract.
• Place over boiling water in the bottom part of double boiler.
• Cook stirring until thickened.
• Remove and add, nuts fruit, and coconut.
• Stir to combine well.
• Let cool completely.
• Fill cooled cakes with cooled filling.
• Frost the top and sides with a fluffy seven minutes frosting, or your favoutie white creamy frosting.

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
• Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
• Combine flour, baking soda, salt, and baking powder in a small bowl.
• Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
• Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
• Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
• Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

LANE CAKE

Steps:

• FOR CAKE:Cream butter: gradually add sugar, beatin well.
• Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in vanilla.
• Fold in egg whites.
• Pour batter into 3 greased and floured 9 in round cake pans.
• Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes; remove from pans and cool completely.
• FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan.
• Cook over medium heat, stirring constantly, about 20 minutes until thickened.
• Remove from heat, and stir in remaining ingredients.
• Cool completely.
• FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
• Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
• Remove from heat.
• Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
• To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting.
• Garnish with pecan halves, if desired.