WHITE CHOCOLATE CAKE
This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.
Provided by VanDerStad
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
- In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
- In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
- Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
- To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
- In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
Nutrition Facts : Calories 723.5 calories, Carbohydrate 81.5 g, Cholesterol 136.6 mg, Fat 42 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 25.8 g, Sodium 507.5 mg, Sugar 60.3 g
WHITE CHOCOLATE FUDGE CAKE
I got this recipe off the side of a cake mix box. We all fell head over heels in love with this cake. I tried to reverse it once and make a chocolate cake with the white chocolate filling but it didn't fare as well.
Provided by Mudpupsall
Categories Dessert
Time 45m
Yield 1 9"x13" cake, 15 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, beat vanilla frosting on medium speed.
- Gradually add the 3oz melted white chocolate.
- Beat on high for 30 second or until smooth and well blended.
- Fold in the vanilla and cool whip.
- Refrigerate.
- Heat oven to 350 degrees.
- Grease and flour a 9x13" pan.
- In a large bowl, combine all cake ingredients except the white chocolate on low until moistened.
- Then beat for two minutes at medium speed.
- Gradually add the melted white chocolate until well blended.
- Pour batter into prepared pan.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes.
- In a saucepan over low heat, combine all fudge filling ingredients until melted and well blended.
- Stir constantly.
- Spread fudge filling over warm cake.
- Cool completely.
- Frost the cake and garnish with chocolate curls if desired.
- Store in the refrigerater.
- Let stand at room temp for 10 minutes before cutting.
WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE ICING
This is a white chocolate cake with a white chocolate icing. I got this recipe from my mother and it's a beautiful, smooth cake, good for any occasion.
Provided by heather hesson
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Place chopped white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Cream sugar and butter together using an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating well after each addition. Mix in vanilla extract and melted chocolate.
- Combine flour, baking soda, and salt in another bowl. Blend into butter mixture, alternating with buttermilk, beating well after each addition.
- Beat egg whites in a separate bowl until stiff; fold into batter. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Combine melted white chocolate, confectioners' sugar, hot water, butter, egg yolks, vanilla extract, and salt in a mixing bowl; beat into a smooth icing using an electric mixer.
- Place 1 cake layer on a serving plate. Cover with some frosting and another cake layer. Repeat once more. Frost the top and sides of the cake with the remaining icing.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 103.1 g, Cholesterol 153.7 mg, Fat 31 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 18.5 g, Sodium 436.2 mg, Sugar 79.3 g
CHOCOLATE FRIDGE CAKE
Adapted from a cutting in a magazine, I'm not a fan of chocolate and orange paired so I omitted that and added what I could find in my cupboard fruity and nut wise.
Provided by Another cuppa
Categories Bar Cookie
Time 15m
Yield 20 squares, 15 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the nuts and place in a large bowl with the fruit. Break the biscuits into different sized chunks either using hands or placing in a plastic bag and smashing against a kitchen cabinet. Add to the fruit and nut mix.
- Place a saucepan with hot water in on the stove and place a glass bowl on top, making sure the water doesn't touch the bowl. Place the butter, chocolate (broken into pieces to melt quicker) and the golden syrup into the bowl and stir until all has melted.
- Remove the chocolate mixture from the heat and pour ontop of the fruit and nut mix, encorportating it fully with a spoon. Try not to crush the biscuits up even more in this process.
- Grease and line with parchment paper a 28cm cake tin and pour the contents into it, refrigerating for a minimum of two hours to allow it to harden.
- -----.
- You could use shortbread instead of digestives, fruit mixes which you can get from health shops can be used. I used one with papaya and dried dates in which was equally as yummy.
- White chocolate chunks can also be added into the fruit and nut mix, along with minature marshamallows.
Nutrition Facts : Calories 256.3, Fat 20.1, SaturatedFat 10.1, Cholesterol 24.2, Sodium 183.4, Carbohydrate 21.2, Fiber 2.8, Sugar 5.1, Protein 3.9
CHOCOLATE FRIDGE CAKE
Here's an easy cake that even a small child can make with a little help from an adult. Feel free to experiment with different fillings, as long as the ratio of chocolate to the other goodies remains the same.
Provided by Sackville
Categories Bar Cookie
Time 20m
Yield 8-10 slices
Number Of Ingredients 8
Steps:
- Break the biscuits into small pieces and put in a large bowl.
- Add in both kinds of nuts and the cherries and stir to mix.
- Put the rest of the ingredients in a small saucepan and simmer over the lowest possible heat until the chocolate and butter are melted.
- You may have to give it a stir or two to combine the ingredients.
- Pour the melted chocolate mixture into the bowl with the biscuits and use a spoon to mix everything until the chocolate is evenly distributed across the rest of the ingredients.
- Line a loaf pan with saran wrap, leaving lots of extra at the edges to cover the top of the finished cake.
- Spoon the mixture into the loaf pan.
- You may have to use the back of the spoon to pack it down.
- Pull the extra saran wrap over the top and use your hands to push down firmly on the cake, making sure it is well packed together.
- Place in the fridge for two hours to cool, then take out and slice.
- For a special touch, dust with cocoa powder.
Nutrition Facts : Calories 587.4, Fat 48.6, SaturatedFat 20.8, Cholesterol 40.1, Sodium 365, Carbohydrate 42, Fiber 7.8, Sugar 12.9, Protein 10
WHITE CHOCOLATE CREAM CAKE
The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.
Provided by MCLISA
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
- In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
- In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.
Nutrition Facts : Calories 851.3 calories, Carbohydrate 133.2 g, Cholesterol 157.3 mg, Fat 33.1 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 19.8 g, Sodium 352.8 mg, Sugar 103.9 g
WHITE CHOCOLATE CAKE
Make and share this White Chocolate Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 19
Steps:
- Melt chocolate over hot, not boiling water.
- Cool slightly and add vanilla.
- Cream butter and 1 cup sugar until light and fluffy.
- Add chocolate.
- Add egg yolks, one at a time, mixing after each addition.
- Sift dry ingredients together and add alternately with buttermilk.
- Stir in pecans and coconut (optional).
- Mix only enough to blend.
- Whip egg whites and second cup of sugar to a soft peak.
- Gently fold whipped egg whites into chocolate mixture.
- Pour into a 9x13 pan or 2 8" round pans.
- Bake at 350~ for 40-45 minutes or until done.
- White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
- Blend in milk, cook over medium heat, stirring constantly until thick.
- Cool completely.
- In large mixing bowl cream butter, sugar and vanilla.
- Beat until light and fluffy.
- Gradually add completely cooled chocolate mixture.
- Beat until well blend.
- Do not over-mix or it will become soupy.
- Spread between layers, on top and on sides of cake.
- Sprinkle cake with coconut or with anything else that you like.
WHITE CHOCOLATE POUND CAKE
A moist bundt cake, drizzled with two types of chocolate.
Provided by Debbie Rowe
Categories Desserts Chocolate Dessert Recipes White Chocolate
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
- Chop four squares of the white chocolate and melted 4 of the others. Set aside.
- In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
- Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
- Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
- Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.
Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.4 g, Cholesterol 132.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 18.8 g, Sodium 337.9 mg, Sugar 53.4 g
WHITE CHOCOLATE ORANGE CAKE
I found this recipe while looking for things to do with my surplus of oranges this season. I've made this several times now and must tell you that this cake is divine! It looks like a lot of work, but really isn't. If you have a Microplane zester it's a dream to make!
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Line a 9 x 13-inch baking pan with parchment paper.
- Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
- Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar.
- Add the eggs, one at a time, beating until combined.
- Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
- Add the dry ingredients to the wet ingredients.
- Beat for 3 minutes on medium speed.
- Fold in the orange zest (reserve the remaining zest for the icing).
- Pour the batter into the prepared baking pan.
- Sprinkle the white chocolate chips on top of the batter.
- If they do not sink in, tap pan gently once on the counter.
- Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
- Glaze:.
- While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
- Stir to combine.
- Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
- Then let cake cool on a rack to room temperature before adding icing.
- Icing:.
- Combine the confectioners' sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
- Add a little more juice or milk if too stiff.
- Mix in the remaining orange zest.
- Scrape into a zip-top bag, press out the air, and seal.
- Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
- Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.
Nutrition Facts : Calories 133.7, Fat 5.6, SaturatedFat 3.4, Cholesterol 21.7, Sodium 147.8, Carbohydrate 19.6, Fiber 0.4, Sugar 13.9, Protein 1.7
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- Line an 18cm square cake tin with baking paper. Bash the digestives in a bowl with the end of a rolling pin; you want lots of different-sized pieces.
- Place the white chocolate in a large heatproof bowl over a pan of barely simmering water. Make sure the water doesn’t touch the base of the bowl. Leave the chocolate to melt slowly, over a very low heat and without stirring, as it can go lumpy (seize) easily. Take the bowl off the heat before the chocolate has fully melted and gently stir until smooth (the residual heat will melt the last bit).
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5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 6 mins
- Prepare a pan or form by lining with parchment paper. My improvised pan was approx. 7 x 4 inches. A loaf pan would work well or a 8 x 8 pan if you double the recipe.
- Place Oreo cookies in a small bag and coarsely crush them with a rolling pin (I improvised with a cutting board ;) You could also leave the cookies whole or break into halves or quarters only, since the chocolate is cut into squares later anyway.
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