9\" round cake pans.
Melt the white chocolate in a small
nd flour 2 9 inch cake pans.
Cream butter and
For the cake:
Melt 6 oz of white chocolate chips in the
he cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir
2-inch round cake pan and line
Prepare white chocolate custard recipe: In a large heavy saucepan,
Preheat oven to 375\u00b0.
Generously grease and flour 3 (9-inch) round cake pans.
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
Cool. Beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar.
Continue beating until shiny, stiff peaks form.
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
Stir in melted white chocolate.
ntil chocolate is completely melted.
Cool slightly.
Beat cake mix
a small bowl, combine cake flour, baking powder, and
he first 6 oz of white chocolate into a bowl. Microwave on
mall saucepan, melt 6 ounces white chocolate and hot water over low
Melt chocolate over hot, not boiling water.<
2 oz. of the white chocolate and place in large bowl
Melt white chocolate
in
hot
water;
allow
to
cool. Cream butter and sugar
together\tuntil light and fluffy.
Add egg yolks, one at a
time,
beating
well after each addition. Add melted white chocolate and vanilla.
Sift flour and baking soda together;
add
alternately
with
buttermilk
to creamed mixture. Gently fold in stiffly beaten egg whites.\tPour in 3 greased and floured 9-inch layer
cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool.
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
Cake: Preheat oven to 350 degrees
Combine the white chocolate and water, stirring until chocolate melts.
Set aside.
Cream the butter; gradually add the sugar, beating well at medium speed of electric mixer.
Add the egg yolks, one at a time, beating well after each addition.
Stir in the white chocolate mixture and the vanilla.
Combine the cake flour and soda; add to chocolate mixture, alternately with the buttermilk, beginning and ending with the flour mixture.
Beat the egg whites (which should be at room temperature).
Melt white chocolate in 1/2 cup boiling water; cool.
Cream butter and sugar.
Add eggs, one at a time.
Add white chocolate, vanilla, flour and baking powder alternately with milk.
Stir in coconut and nuts.
Bake in 2 pans lined with waxed paper and greased at 350\u00b0.
hree 8-inch.
round cake pans. Line the pans with
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.