Double White Chocolate Cake

4 large eggs

1 cup sugar

11/2 tsp baking  powder

1/2 tsp each baking  soda and salt

4 oz white baking chocolate,  melted as pkg directs and cooled

1 cup oil

2 tsp vanilla extract

3 cups all-purpose flour

1/2 pt (about 1  cup) reduced-fat sour  cream

Pink  White-Chocolate Frosting (recipe follows)

1/2 cup red candy  melts or wafers,*  2 tsp solid vegetable shortening,  about 21/2- and 13/4-in. heart-shaped cookie  cutters and 1/4 cup white chocolate chips

Pink  White-Chocolate Frosting

4 oz white  baking chocolate, melted as pkg directs and  cooled

2 sticks (1  cup) unsalted butter,  softened

3 cups confectioners’ sugar

4 oz regular cream cheese

1 tsp vanilla  extract

Red paste food  color



1. Heat oven to 350. Line bottoms of two 9 x 2-in. cake pans with wax paper.  Coat with nonstick spray.

2. Beat eggs in a large bowl with mixer on medium-high speed until foamy.  Gradually beat in sugar, then baking powder, baking soda and salt. Beat 1  minute. Beat in white chocolate, oil and extract until blended. On low-speed,  beat in flour in 3 additions, alternating with sour cream in 2 additions, just  until blended. Divide between pans (3 cups in each); spread evenly.

3. Bake 25 minutes, or until a wooden pick inserted in center of cakes comes out  clean. Cool in pans on a wire rack 10 minutes before inverting cakes on rack,  peeling off paper and cooling completely.

4. Conversation hearts: Line a baking sheet with nonstick foil. Microwave candy  melts and shortening in a small bowl on high, stirring often, 1 minute, or until  melted and smooth. Pour onto lined baking sheet; spread to 1/8 in. thick. Refrigerate  2 minutes, or until set. Cut out about 7 large hearts and several smaller hearts  from set candy melts; place hearts on another lined baking sheet.

5. Put white chocolate chips in a qt-size ziptop bag. Microwave on high 30  seconds. Press bag to see if chocolate has melted. If not, repeat at 5-second  intervals. Knead bag until chocolate is smooth. Cut tip-off a corner and pipe  words and decorations on hearts.

6. To assemble: Place 1 cake layer on a serving plate. Spread top with 11/2 cups  frosting. Top with remaining layer, bottom side up. Spread top and sides with  remaining frosting and decorate with hearts. Refrigerate until 15 minutes before  serving.

Pink White-chocolate frosting:

1. Beat white chocolate and butter in a large bowl with mixer on medium-high  speed until well blended.

2. Add sugar, cream cheese and extract. Beat on low-speed until blended.  Increase speed to medium-high; beat 1 to 2 minutes until fluffy. Beat in food  color to tint frosting pink. If necessary, refrigerate briefly until firm enough  to spread. Makes 51/2 cups.

***Planning Tip: The cake can be baked and frosting made up to 2 days ahead.  Wrap cake layers airtight; tightly cover frosting. Refrigerate both. Beat  frosting again before using. Or, frost and decorate up to 1 day ahead and  refrigerate in a cake keeper or covered with a pot. I made this for Valentine’s Day!!!***



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