White Chocolate Layer Cake

1 cup(s) cake flour, unsifted
2/3 cup(s) white cocoa powder
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/3 cup(s) sugar, (see direction step 5)
2 tablespoon(s) sugar
1/4 pound(s) (1 stick) butter, softened
4 large eggs
1 cup(s) sour cream
1 1/2 tablespoon(s) vanilla extract
1 1/2 cup(s) heavy cream

DIRECTIONS
Heat oven to 350 degrees F.

Butter and flour two 8-inch cake pans and set aside. Combine the flour, cocoa, baking powder, baking soda, and salt in a medium bowl and set aside.
Beat 1 1/3 cups sugar and the butter together, using an electric mixer set on medium-high speed, until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in sour cream and vanilla. Sift the flour mixture over the batter, reduce mixer speed to low, and beat just until combined.
Divide batter between the prepared pans and bake until cake tester inserted in center comes out clean — about 35 minutes. Cool cakes in the pans for 15 to 20 minutes. Turn out and cool completely on a wire rack.

Whip the cream and remaining 2 tablespoons sugar to stiff peaks. Reserve a third of the whipped cream and spread the rest on one of the baked cake layers. Place the remaining cake layer on top of the cream and top with the remaining whipped cream.