Ingredients:

Cake

• 2 sticks and 2 tablespoons butter softened
• 4 1/2 cups cake flour
• 1 1/2 cups milk
• 9 egg whites, lightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon almond extract
• 2 tablespoons baking powder
• 1 1/2 teaspoon salt
• 2 1/4 cups sugar

Frosting

• 5 sticks butter, softened
• 9 cups powdered sugar
• 1 1/2 teaspoon vanilla
• 3 tablespoons milk
• Yellow food coloring

Ganache

• 2 cups bittersweet chocolate finely chopped
• 3/4 cups heavy cream

Preparations:

Cake

1. Preheat oven at 350 degrees Fahrenheit.
2. Butter and flour three 9 inch round pans.
3. In bowl one - mix milk, egg whites and extracts.
4. In bowl two - sift flour, baking powder and salt.
5. In bowl three - beat butter and sugar together for 2 minutes.
6. Gradually in alternating batches, add milk mix (bowl one) and flour mix (bowl two) to butter mix (bowl three).
7. Pour evenly into the three pans and bake for 25 to 30 minutes.

Frosting

1. Beat all ingredients together except the food coloring. Add additional milk or powdered sugar to reach your desired consistency.

Ganache

1. Place chopped chocolate in a large bowl.
2. Bring cream to a simmer in a saucepan over medium/high heat.
3. Remove from heat and pour over chocolate.
4. Let cream and chocolate sit for 1 minute without stirring.
5. Whisk until smooth then chill until thick and pourable.

Assembly

1. Level the tops of the cakes then split them all in half so you have 6 layers in total.
2. Place bottom layer on a 9 inch cardboard round.
3. Place 1 cup of frosting in a bowl and dye in desired shade of yellow.
4. Frost first layer evenly, top with second, frost and so on until you have reached the final sixth layer. Do not frost the top of the sixth yet.
5. Cut a 2 inch circle in the middle of the cake. With a think knife cut in four or five layers deep, going around the circle then scoop out the middle. The base layer should be completely in tact.
6. Fill the hole with yellow frosting and smooth top.
7. Evenly frost top and sides of cake.
8. Chill for 30 minutes, then pour ganache evenly over cake, making sure it runs down all sides, covering it completely.
9. Chill until set, one hour.
10. Place mini creme eggs around the border, securing with toothpicks if necessary.
11. Keep chilled until serving.