white chocolate cake
(1 rating)
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This is a tasty cake,I often make a raspberry filling.
(1 rating)
Ingredients For white chocolate cake
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1/4 lb. white chocolate, coarsely chopped
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1/2 c boiling water
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1 c butter,softened
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1 3/4 c sugar
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4 eggs,separated
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2 t. vanilla
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2 1/2 c sifted cake flour
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1 t baking soda
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1 c buttermilk
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white chocolate frosting
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8 oz white chocolate,finely chopped
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4 c confectioner's sugar
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1/4 c milk
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1 t. vanilla
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1 1/2 sticks butter
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pinch of salt
How To Make white chocolate cake
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1Combine chocolate and water, stirring until chocolate melts; set aside to cool. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and flavorings. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove layers from pans, and cool completely on wire racks. Frosting: 1. Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature. Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm, about 30 minutes.
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