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 six-inch
cakes, but they overflow the pans, so
I use it to make two 8-inch cakes and
the layers are about 1 1/2 inches high)
8 ounces white chocolate, finely chopped (see*)
2 cups unsifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup whole milk
20 servings
1 hour 20 minutes total time including baking
40 mins prep
Preheat oven to 350° F-- I bake at 300°F for
20 minutes. then increase oven temp to 325° F
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 to 40 minutes, or until a
toothpick tests clean or cake just begins
to pull away from the sides of the pan --
DO NOT overbake.
reviews
Chef #200820
it tastes really nice it went down a treat Mar 7, 2005
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 six-inch
cakes, but they overflow the pans, so
I use it to make two 8-inch cakes and
the layers are about 1 1/2 inches high)
8 ounces white chocolate, finely chopped (see*)
2 cups unsifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup whole milk
20 servings
1 hour 20 minutes total time including baking
40 mins prep
Preheat oven to 350° F-- I bake at 300°F for
20 minutes. then increase oven temp to 325° F
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 to 40 minutes, or until a
toothpick tests clean or cake just begins
to pull away from the sides of the pan --
DO NOT overbake.
reviews
Chef #200820
it tastes really nice it went down a treat Mar 7, 2005
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http://www.mahableshwar.com/
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http://www.abusms.com/
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