Black & White Layer Cake Recipe

Prepare Absolutely Almond Pound Cake Mix™ according to package directions. Divide batter in half and pour into two 8-inch round, greased baking pans. Bake 23-25 minutes or until a toothpick inserted in center comes out clean. Cool completely. Prepare Classy Chocolate Pound Cake Mix according to package directions. Divide batter in half and pour into two greased 8-inch round baking pans. Bake 23-25 minutes or until a toothpick inserted in center comes out clean. Cool completely.

Prepare the Fluffy Almond Frosting (see recipe below). Place in a gallon resealable plastic bag; squeeze air out and seal. Cut off one of the bag corners. To assemble the cake, use a serrated or bread knife to even out the tops of both of the almond cakes and one of the chocolate cakes. This will allow the layers to sit evenly. Place one of the almond cakes on a plate. Moving out from the center of the cake, pipe frosting in an expanding circle until it covers the top of the cake. Top with the cut chocolate layer. Press down lightly. Pipe on frosting. Repeat with the second almond layer. Pipe on frosting. Finish with the uncut chocolate layer. Frost with the remaining frosting. If desired, garnish with chocolate shavings or curls, fresh berries or toffee chips.

Fluffy Almond Frosting 
(refrigerate ingredients until right before using) 
8 oz. full-fat cream cheese 
1 cup powdered sugar 
½ tsp. almond extract (vanilla or peppermint may be used)
1 pint heavy whipping cream

If you have time, chill a medium mixing bowl and the beaters in the freezer for 10-15 minutes. Remove from freezer and beat cream cheese and powdered sugar on medium until smooth. Scrape down sides of bowl as needed to incorporate all of the cream cheese and sugar. With mixer on low, add almond extract and whipping cream. Beat until still peaks form.