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Love Cake




Source of Recipe


TOH BB 2008


Recipe Introduction


from Ventura9




List of Ingredients




Love Cake:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
8 tablespoons (1 stick) butter, cut in pieces
1 package (6 ounces) white chocolate, finely chopped
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
3 large eggs
2 teaspoons pure vanilla extract


Berry Buttercream Frosting:
3/4 cup fresh strawberries or raspberries, rinsed & drained
8 tablespoons (1 stick) butter, at room temperature
3 3/4 cups confectioners' sugar, sifted, or more if needed
Milk, if needed

Garnish:
1 cup fresh small whole starberries or raspberries
White Chocolate Curks

Recipe



Grease two pans, one 9" square and one 9" round, dust with flour, shake out excess flour.


Place the butter and white chocolate in a small saucepan over low heat. Cook, stirring, until both have melted, 3 to 4 minutes.

3Place the cake mix, milk, eggs, vanilla, and melted butter and white chocolate mixture in a large mixing bowl. Blend an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they are light brown and spring back when lightly pressed with your finger, 27 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each cake and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

Meanwhile, prepare the Berry Buttercream Frosting. Pure strawberries or raspberries in a processor. This should be about 1/2 cup. If using raspberries, rub it through a fine mesh strainer with a rubber spatula to remove seeds.
Place butter in a large bowl. Blend on low about 30 seconds until fluffy. Add the powdered sugar, berry puree and blend well well with the mixer on low until sugar is combined, about 1 minute. Beat on medium 1 minute until light and fluffy. Blend up to 1 Tbls milk if frosting seems too stiff. Add powdered sugar 1 Tbls ata time if too thin.

Place the square cake layer on a serving platter so that one point faces you. Cut the round cake layer in half and place the halves on adjoining sides of the square, so to form a heart shape. Spread the frosting on top and sides of the cake with clean, smooth strokes.

Scatter the chocolate curls on top and the fresh berries around it