radually add the 3oz melted white chocolate.
Beat on high for
pray 2 8-inch round cake pans with vegetable spray.
Preheat oven to 325*F.
Melt the white chocolate in a medium saucepan over very low heat, stirring until smooth.
Cream the butter until smooth; slowly add the melted chocolate until blended.
Add the eggs, one at a time, blending well after each addition.
Add the sugar, then the flour.
Lightly grease a 9x11\" baking pan; pour in the batter and smooth the top.
Bake for 25-30 minutes; do not overbake.
Cool slightly in the pan before inverting.
Serve with fresh berries and whipped cream, or sliced bananas and caramel sauce.
sour cream and 5 oz white chocolate in a medium saucepan on
(9X2-inch) round cake pans with nonstick cooking spray
cm square cake pan and line with paper.
Place chocolate, butter
utter and flour two 8\" cake pans.
In a bowl
nch cake pan with parchment paper. Gently heat 1/4 lb chocolate
deep, 7 inch square cake pan with oil. Prepare jello
b>cake pan and line bottom with parchment paper.
Place the chocolate
an with foil. Melt the white chocolate with the coconut cream over
he white baking chocolate in the microwave and add to the cake mixture
-quart saucepan, melt semisweet chocolate and butter over medium-low
mixing bowl, combine the cake mix, water, egg whites, oil
Combine sugar, sour cream and butter in a pan.
Bring mixture to a rolling boil, stirring constantly.
Boil for 7 minutes or until softball stage.
Remove pan from heat and stir in white chocolate until melted.
Add marshmallow cream and walnuts.
Beat by hand until completely blended.
Spread into a greased 9x9 inch baking pan.
Cool at room temperature.
Combine chocolate and water in top of
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.
Prepare cake mix according to package, adding pudding mix and sour cream.
Add chocolate chips and nuts.
Pour into greased tube pan.
Bake using cake mix directions.
Cool and frost with chocolate fudge frosting.
an. Sprinkle 2 tablespoons of white sugar in the bundt pan
Note:
chocolate fudge cake mixes and chocolate fudge pudding mixes are too rich for the normal palate.
One or the other is fine, but not both.
Other ingredients on these packages to normally prepare them (milk, eggs, water, etc.).
For possible additions* see the following.