White Chocolate Cake

Course : Cakes
Serves: 8
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4 ounces white chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 large egg yolks unbeaten
4 large egg whites -- stiffly beaten
1 teaspoon vanilla
2 1/2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
4 ounces white chocolate
1 dash salt
2 tablespoons butter
1/2 teaspoon vanilla
3/4 cup powdered sugar
2 tablespoons hot water
1 large egg yolk

Preparation / Directions:

Preheat oven to 350 degrees. Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat well after each addition. Beat until smooth. Fold in egg whites. Grease and flour sides of 3 8 or 9-inch layer cake pans. Line bottoms with parchment paper. Pour batter into cake pans. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost tops only. FROSTING: Melt chocolate, blend in sugar, salt and hot water. Add yolk; beat well. Add butter, 1 tablespoon at a time, beating thoroughly after each. Stir in vanilla. Makes about 3/4 cup or enough to frost tops of two layers.


Nutritional Information:

793 Calories (kcal); 39g Total Fat; (43% calories from fat); 9g Protein; 107g Carbohydrate; 204mg Cholesterol; 658mg Sodium

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