Edelweiss White Cake

• 4 1/2 cups butter, at room temperature, plus more for greasing
• 3/4 cups milk, at room temperature
• 1/4 cup sour cream, at room temperature
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 6 egg whites, at room temperature
• 2 1/4 cups white cake flour
• 1 3/4 cups sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• Black Sheep Crusting Buttercream, recipe follows
• 5 cups high-ratio shortening
• 3/4 cup very hot coffee creamer
• 1 teaspoon vanilla extract
• 5 pounds confectioner's sugar

1. Preheat the oven to 350 degrees F. Grease a 9-by-9-inch baking pan with some butter.
2. Mix 1/4 cup of the milk, the sour cream, almond extract, vanilla extract and egg whites in a bowl and blend thoroughly.
3. In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt.
4. Add the butter gradually, beating for at least 2 minutes on low speed.
5. Add the wet ingredient mixture and beat for 2 minutes.
6. Add the remaining 1/2 cup milk and blend until smooth on medium speed.
7. Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 35 minutes.
8. Cool to room temperature and then decorate with the Black Sheep Crusting Buttercream.
9. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, coffee creamer and vanilla extract until combined.
10. Gradually mix in the confectioner's sugar, scraping down the sides as you go.
11. Set the mixer to medium speed and add water, a little bit at a time, until you achieve the correct consistency.

butter, milk, sour cream, almond, vanilla, egg whites, white cake flour, sugar, baking powder, salt, black sheep, shortening, very hot coffee creamer, vanilla, sugar

Taken from www.foodnetwork.com/recipes/edelweiss-white-cake.html (may not work)