Wednesday, February 17, 2010

White Chocolate Cake

I waffled for a few days on what dessert to make for Valentines. Homemade eclairs? Raspberry chocolate cake? Cupcakes? Meringue something?
Finally I decided on a cake. Why? I'm addicted to frosting, for starters. And knowing it was for my "sweetheart", I opted to make it out of his favorite kind of chocolate. This version of white chocolate cake I pulled out of Taste of Homes but have seen many versions elsewhere, under the title of "Sweetheart White Chocolate Cake".... or something to that affect.
There wasn't anything about this that I would change. The frosting is divine. The cake batter is stomach bliss and you can fire your imagination for decorating it in whatever fashion you like. I'm simple. We shaved white chocolate for the top with raspberries dotting the bottom rim. It's a keeper recipe!

Valentine White Chocolate Cake
Adapted from Taste of Home, Baking Handbook
1 cup butter, softened
2 cups sugar
4 squares, 1-0z each, white chocolate, melted and cooled
4 eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1/2 cup water
1 package cream cheese frosting, softened at room temperature
1 square butter, softened
4 squares, 1-oz each, white chocolate, melted and cooled
1 1/2 tsp vanilla
4-5 cups of confectioners' sugar
Tsp of milk, if needed to thin frosting
Line two 9" round cake pans with wax paper and grease the paper. Set aside. Preheat oven to 350.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add chocolate and mix well. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda in a seperate bowl. Add to the creamed mixture gradually, alternating with buttermilk and water. Stir until everything is just combined.
Pour batter into prepared pans and bake for 22-27ish minutes. Cool for 10 minutes in pans and then transfer to wire racks to cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth. Add chocolate and vanilla, mixing well. Gradually add the confectioners' sugar, a cup at a time, beating until fluffy! If you'd like the frosting thinner, add milk, 1 tsp at a time.
Frost cake according to wishes. Garnish with additional white chocolate and/or red berries.
Store in refrigerator,2-3 days, max.


Emily said...

Love'n it!

Julie said...

This sounds like a delicious cake! Bet it was great with the raspberries.