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Chocolate Cake with White Chocolate Frosting

Source of Recipe


Woman's Day Magazine






List of Ingredients



• 3/4 cup unsweetened cocoa powder
  
• 2-1/3 cups boiling water
  
• 2-1/2 cups all-purpose flour
  
• 2 tsp baking soda
  
• 3/4 tsp salt
  
• 1-1/2 sticks (3/4 cup) butter, softened
  
• 2-1/3 cups sugar
  
• 3 large eggs
  
• 2 tsp vanilla extract
  
• .
  
• -- Frosting --
  
• 8 ounces white chocolate, melted as package directs, cooled to room temperature
  
• 3-1/4 cups confectioners' sugar
  
• 6 ounces cream cheese, softened
  
• 5 Tbsp stick butter, softened
  
• 1-1/2 Tbsp lemon juice
  
• .
  
• Garnish: chocolate curls (directions follow)
  






Instructions



1. Position racks to divide oven in thirds. Heat to 350° F. Coat three 9-inch or 8- x 2-inch round cake pans with nonstick spray. Line bottoms with wax paper.
   
   
2. Stir cocoa and boiling water in a medium bowl until smooth; let cool. Meanwhile, mix next 3 ingredients in a medium bowl. In a large bowl, beat next 4 ingredients with mixer on high speed 5 minutes, or until light and fluffy. Add cool cocoa; beat until blended. Scrape bowl. On low speed, beat in flour mixture just to blend, scraping bowl once. Spoon into prepared pans; smooth surfaces. Stagger pans on oven racks.
   
   
3. Bake 24 to 31 minutes (depending on pan size), until a wooden pick inserted in center of cakes comes out clean. Cool in pans on wire rack 10 minutes. Run knife around edges; invert on rack, remove paper, and cool completely.
   
   
4. To make the frosting: Beat ingredients on low speed to blend. Increase speed to high; beat 2 minutes, until light and fluffy.
   
   
5. To assemble: Place one cake layer on serving plate, bottom side up. Spread with one-third of the frosting. Repeat with remaining layers, swirling frosting on top. Garnish with chocolate curls.
   
   Serves 16
   
   ....................
   
   ♦ CHOCOLATE CURLS
   
   Line a mini loaf pan, or make a 3½ x 2 x 1¼-inch pan with a double-thickness of foil. Melt 4 ounces white chocolate, pour into pan, and chill until firm.
   
   Peel off foil. Soften at room temperature 30 minutes.
   
   Pull a swivel-blade vegetable peeler along side of bar to form curls (if curls break, soften chocolate more). Repeat with 4 ounces milk chocolate.