Irony'S White Chocolate Apple Cake

• Filling
• 6 granny smith apples, peeled cored and diced
• 2 1/2 cups granulated sugar
• 1/2 cup apple juice
• 4 teaspoons grated orange zest
• 4 teaspoons lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Cake
• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon table salt
• 10 tablespoons butter, softened (1 stick plus 2 tbsp)
• 1 1/3 cups granulated sugar
• 4 eggs
• 1 1/2 teaspoons vanilla
• 1 1/4 cups milk
• 8 ounces white chocolate, melted
• Frosting
• 1/2 cup butter, softened (1 stick)
• 6 ounces white chocolate, melted
• 1 teaspoon vanilla
• 1 cup confectioners' sugar

1. In a saucepan, combine filling ingredients. Bring to a boil, then reduce heat and simmer until it thickens, 10-30 minutes. Transfer to a bowl, cover with plastic wrap and refrigerate until cold, about 2 hours.
2. Preheat oven to 350u0b0F Butter and flour two 8" cake pans.
3. In a bowl, whisk together flour, baking powder and salt. In a second bowl, cream butter and sugar until sugar dissolves. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add dry ingredients and milk, starting and ending with dry. Beat in melted white chocolate.
4. Divide batter between prepared cake pans. Bake in preheated oven 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans 10 minutes, then turn out onto cooling racks until room temperature.
5. Beat butter until light and fluffy. Add chocolate and vanilla; beat well. Beat in confectioner's sugar a little at a time.
6. When cool, split each cake layer in half. Spread 1/3 of apple filling between each layer. Frost top and sides with white chocolate butter cream.

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Taken from www.food.com/recipe/ironys-white-chocolate-apple-cake-334776 (may not work)