Ingredients
Units
Scale
1/2 cup butter, room temp!!!
1/2 cup oil
2 cups sugar
6 egg whites (room temp and whipped)
3 c flour
1 tsp salt
2.5 tsp baking powder
1.5 cups milk
1/2 cup white chocolate
1 tsp vanilla
1/2 tsp almond
1/2 cup mixed berry jam
Whipped Cream Cheese Icing
8 oz cream cheese, room temperature
1 cup powdered sugar
1 tsp vanilla
2 cups heavy cream
Instructions
- Preheat oven to 350°F and grease and line a 9×13 inch cake pan.
- In a sauce pan over medium heat, melt chocolate in milk. Let it cool at room temperature.
- In a medium bowl, add flour, salt, baking powder and mix to combine. Set aside.
- Start by whipping egg whites in an electric mixer with whisk attachment on high speed until stiff peaks form.
- In an electric mixer, with paddle attachment, add butter and oil. Cream butter and oil on medium speed until it comes together. Very important your butter and eggs are room temp!!
- Add in sugar and mix on high until creamy. Add in vanilla and almond extract. Pour in 1/3 of milk mixture with 1/3 of flour mixture, alternating between milk and flour mixture until combined.
- Remove bowl from electric mixer and gently fold in whipped egg whites until combined.
- Add several large spoonfuls of mixed berry jam and fold into the batter. Pour into the greased and lined cake pan and bake in oven for about 35-45 minutes. Check to make sure cake is done by inserting fork/tooth pick. If it comes out clean, it is done.
- Cool completely on wire rack. While cake is cooling, make icing.
- Add icing ingredients to your electric mixer with the whisk attachment. Whip for a couple minutes until light and fluffy.
- Using a knife or rubber spatula, spread the icing over the top of the cake. Sprinkle top with coconut, extra white chocolate chips and fresh berries.