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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 14 |
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Looking for a change from heavy, chocolate desserts? Try this white chocolate cake! It's wonderfully moist and slices well. Ingredients:
1 cup butter, softened |
2 cups sugar |
4 ounces white baking chocolate, melted and cooled |
4 eggs |
1-1/2 teaspoons clear vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 cup buttermilk |
1/2 cup water |
1/2 cup chopped pecans, toasted |
frosting: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1/3 cup butter, softened |
4 ounces white baking chocolate, melted and cooled |
1-1/2 teaspoons clear vanilla extract |
6-1/2 cups confectioners' sugar |
chocolate curls |
Directions:
1. Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans.
2. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store in the refrigerator. Yield: 14-16 servings.
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