WHITE CHOCOLATE CAKE
Source of Recipe
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List of Ingredients
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
4 oz white chocolate
1/4 cup milk
1 cup solid vegetable shortening
2/3 cups sugar
6 egg whites
FROSTING:
8 oz cream cheese
1/4 cup butter
1 cup sugar
4 oz white chocolate, melted and cooled
1/2 cup heavy cream
1 cup bottled lemon curd (4 eggs, beaten well, 1/4 cup (1/2 stick)
Butter,
3/4 cup Sugar, 1 1/2 cups fresh Lemon Juice, Zest of 2 lemons
1 tsp. corn starch Place ingredients in a double boiler over medium
heat.
Stir until thick, about 10 minutes. Cool. Keeps in refrigerator for 2
weeks or
more). Recipe
HEAT OVEN TO 350 DEGREES. Grease and flour two 9 inch round cake pans. In bowl, mix flour, baking powder and salt. In saucepan, melt chocolate with milk, let cool. In 2nd bowl, beat shortening and sugar until smooth, 3 min.
Beat in whites and milk mixture. Beat in flour mixture. Spread in pans. Bake 20 min. Cool in pans. Remove from pans. Slice each layer in half horizontally.
FROSTING:
Soften cream cheese and butter in bowl. Beat in sugar. Beat in chocolate, then cream until thickened. Place one cake layer on stand. Spread with 1/3 cup curd and 1/3 cup frosting. Continue stacking layers, curd and frosting.
Cover outside of cake with frosting. CHILL 1 HOUR.*
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