WHITE CHOCOLATE CAKE FROM DEDE WILSON'S 'THE WEDDING CAKE BOOK'
*Use a good quality imported white chocolate like Lindt white bar, Bakers or Merkens white This cake has received rave reviews by many expert cake decorators. (Note: remember, this is the recipe that is supposed to make two 6" layers, but they overflow the pans, so I use it to make two 8" cakes and the layers are about 1 1/2" high)
Provided by AnnNH
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°-- I bake at 300° for 20 minutes then increase oven temp to 325° or you could use bake even strips.
- Prepare pans with cooking spray and parchment.
- Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.
- Meanwhile, sift together the flour, baking powder, salt and set aside.
- Place the butter in the bowl of your mixer, and with the flat paddle, cream butter.
- Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Scrape in the melted chocolate and beat until the batter is smooth.
- Add the dry ingredients alternately with the milk in 3 separate batches.
- Pour into prepared pans.
- Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.
Nutrition Facts : Calories 193.6, Fat 9.1, SaturatedFat 5.4, Cholesterol 35.7, Sodium 134, Carbohydrate 25.5, Fiber 0.2, Sugar 14.7, Protein 2.7
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