White Chocolate Cream Cake recipe
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Ingredients
- 3 (1 ounce) squares white chocolate, chopped 2 ¼ cups all-purpose flour 1 ½ cups white sugar 2 ¼ teaspoons baking powder ½ teaspoon salt 1 ⅔ cups heavy cream 3 eggs 1 teaspoon almond extract 3 (1 ounce) squares white chocolate, chopped 3 ½ cups confectioners' sugar ¼ cup butter, softened 4 tablespoons water ½ teaspoon almond extract
Nutrition Info
- 851.3 caloriescarbohydrate: 133.2 gcholesterol: 157.3 mgfat: 33.1 gfiber: 1 gprotein: 8.3 gsaturatedFat: 19.8 gservingSize: -sodium: 352.8 mgsugar: 103.9 gtransFat: : -unsaturatedFat: : -
Directions White Chocolate Cream Cake
Directions
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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.