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    White Chocolate Buttermilk Layer Cake

    Source of Recipe


    List of Ingredients

    12 ounces white chocolate chunks
    1 white cake mix with pudding
    1 1/4 cups buttermilk
    2 teaspoons vanilla
    3 egg whites
    6 tablespoons butter -- melted
    1/4 cup seedless strawberry jam
    8 ounces cream cheese -- softened
    6 fresh whole strawberries -- halved


    Heat oven to 350F. Grease and flour two 8 or 9" round cake pans. Place
    3/4 cup of the white chocolate chunks in small microwave-safe bowl.
    Microwave on medium for 1 to 2 minutes or until melted, stirring once
    halfway through cooking time. Stir until smooth.

    In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat
    at low speed for about 30 seconds to mix. Gradually beat in melted butter.
    Drizzle melted white chocolate into bowl, beating at medium speed for 2
    minutes thoroughly scraping sides and bottom of bowl once halfway through
    beating. Spoon batter evenly into greased and floured pans.

    Bake at 350F until tops spring back when touched lightly in center. Bake
    9" pans 25-30 minutes; bake 8" pans 30-35 minutes. Cool cakes in pans 10
    minutes. Remove cakes from pans; place on wire racks. Cool 30 minutes or
    until completely cooled.

    Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium
    microwave-safe bowl. Microwave on medium for 3 to 6 minutes or until
    melted, stirring once halfway through cooking time. Stir until smooth.
    Cool 35 minutes or until completely cooled.

    Place 1 cake layer on serving plate; spread with strawberry jam. Top with
    remaining cake layer. Beat cream cheese in medium bowl at medium speed
    until soft and fluffy. Add cooled melted white chocolate; beat until soft
    spreading consistency. Immediately frost side and top of cake. Arrange
    strawberries on top of cake around edge. Store in refrigerator.

    Note: White chocolate baking bars can be used in place of the white
    chocolate chunks. Chop the baking bars before melting them. Don't be
    tempted by vanilla chips; chips are developed to hold their shape and firm
    texture through baking, and this cake tastes best with smooth, creamy,
    melted white chocolate.




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