White Chocolate Cake with White Chocolate Buttercream

2 1/4 cup all-purpose Flour
2 1/2 tsp Baking Powder
1/4 tsp Salt
1 1/2 sticks (6 oz) unsalted Butter, softened
1 1/2 cups Sugar
4 large Eggs
1 tsp pure Vanilla Extract
1 1/4 cups Milk
8 ounces White Chocolate, melted and cooled
2 Tbs seedless Raspberry Jam
1 recipe White Chocolate Buttercream
1/4 cup toasted sliced Almonds, lightly crushed

Preheat oven to 350. Butter and flour two 9 inch round cake pans.

Sift flour with baking powder and salt. In a large bowl, cream butter at low speed. Add sugar and beat until fluffy.

Add eggs, one at a time, beating well between additions. Add vanilla. At low speed, beat in dry ingredients in 3 additions, alternating with milk. Beat in melted chocolate at low speed until incorporated.

Divide batter between 2 prepared pans and smooth the surfaces.

Bake cakes in center of oven for 40 minutes, or until golden and springy and a toothpick inserted in the centers comes out clean.

Let cakes cool in pans for 10 minutes, then invert them onto wire racks to cool completely. Wrap cakes in plastic and refrigerate for at least 2 hours or overnight.

Unwrap cakes and place a layer on a cake plate. Stir jam into 1 cup of White Chocolate Buttercream and spread over top of one cake.

Top with second cake layer. Spread remaining frosting over top and sides of cake. Scatter toasted almonds on cake.

(Serves 12)