White Chocolate Peppermint Cake

• Preheat oven to 350º. Spray 2 (9") round cake pans with nonstick baking spray with flour.
• In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Beat in peppermint extract.
• In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition.
• Stir in sour cream and crushed peppermints, just until combined.
• In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold into batter. Spoon batter evenly into pans.
• Bake for 26-28 minutes, or until a wooden pick inserted near the center comes out clean. Let cool in pans for 10 minutes.
• Remove from pans, and cool completely on wire racks. Wrap cake layers in heavy duty plastic wrap, and chill for at least 1 hour or up to 24 hours.

For Icing:

• In a medium bowl, combine white chocolate and cream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth about 1 1/2 minutes total. Let cool completely.
• In a large bowl, combine chocolate mixture and butter. Beat at medium speed with an electric mixer until creamy. Add vanilla, beating until combined. Gradually add confectioners sugar, beating until smooth.
• Using a serrated knife, cut each layer in half horizontally to make 4 layers. Place 1 layer cut side down on a cake plate; spread with 1/2 cup frosting. Repeat procedure with remaining 3 layers. Spread tops and sides of cake with remaining frosting. Garnish with peppermint candy, if desired.