Chocolate Cake w/White Chocolate Frosting
Source of Recipe
List of Ingredients
3/4 cup unsweetened cocoa powder
2 1/3 cups boiling water
2 1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 sticks butter -- softened
2 1/3 cups sugar
3 large eggs
2 teaspoons vanilla extract
8 ounces white chocolate -- melted as pkg direct
3 1/4 cups confectioners' sugar
6 ounces cream cheese -- softened
5 tablespoons stick butter -- softened
1 1/2 tablespoons lemon juice
Chocolate Curls (directions follow) -- garnish
Position racks to divide oven in thirds.
Coat three 9" or 8 x 2" round cake pans with nonstick spray. Line bottoms with wax paper.
Stir cocoa and boiling water in a medium bowl until smooth; let cool.
Meanwhile mix next 3 ingredients in a medium bowl. In a large bowl, beat next 4 ingredients with mixer on high speed 5 minutes or until light and fluffy. Add cool cocoa; beat until blended. Scrape bowl. On low speed, beat in flour mixture just to blend, scraping bowl once. Spoon into prepared pans; smooth surfaces. Stagger pans on oven racks.
Bake at 350 for 24 to 31 minutes (depending on pan size) until a wooden pick inserted in center of cakes comes out clean. Cool in pans on wire rack 10 minutes. Run knife around edges; invert on rack, remove paper and cool completely.
Frosting: Beat ingredients on low speed to blend. Increase speed to high; beat 2 minutes until light and fluffy.
To assemble: Place 1 cake layer on serving plate, bottom side up. Spread with 1/3 the Frosting. Repeat with remaining layers, swirling frosting on top. Garnish with Chocolate Curls.
Chocolate Curls Line mini loaf pan or make a 31/2 x 2 x 11/4" pan with a double thickness foil. Melt 4 oz white chocolate, pour into pan; chill until firm. Peel off foil. Soften at room temperature 30 minutes. Pull a swivel-blade vegetable peeler along side of bar to form curls (if curls break, soften chocolate more). Repeat with 4 oz milk chocolate.