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My review
White Chocolate Cream Cake
MCLISA
"The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting."
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Ingredients
1 h 30 m servings 851 calsOriginal recipe yields 8 servings (2 - (8 or 9 inch) pans)
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- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
- In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
- In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.
Nutrition Facts
Per Serving: 851 calories; 33.1 g fat; 133.2 g carbohydrates; 8.3 g protein; 157 mg cholesterol; 353 mg sodium. Full nutrition
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Reviews
Read all reviews 3948 Ratings
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Most helpful positive review
7/21/2001
This cake turned out delicious despite my mess ups. My mom said it taste like it came from a bakery. I was a little worried as i forgot to put one half cup of the sugar flour mixture in the ca...
Most helpful critical review
2/26/2002
I was very disappointed with this cake. Although it tasted good, I expected a light and fluffy cake. This was dense like a poundcake. The frosting was very tasty, though. I replaced one tablespo...
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7/21/2001
This cake turned out delicious despite my mess ups. My mom said it taste like it came from a bakery. I was a little worried as i forgot to put one half cup of the sugar flour mixture in the ca...
2/24/2006
This recipe was easy to follow-inexpensive-and turned out wonderful! It will be a cake recipe I will use in the future! I did however substitute pure vanilla extract for the almond extract-Also...
2/26/2002
I was very disappointed with this cake. Although it tasted good, I expected a light and fluffy cake. This was dense like a poundcake. The frosting was very tasty, though. I replaced one tablespo...
8/16/2007
I love this recipe! I have used it so many times for a bottom layer on many wedding cakes andhave always recieved oohs and aahs. it's a family favorite that I am required to make for birthdays...
1/31/2006
A wonderful cake. I changes a few things though i used 1/2 tesp of almond in the cake and frosting and added 1 tesp. of vanilla as well.I added a little twist. I toreed the layers to make four...
5/29/2005
My friend found this recipe and asked me to make it for her birthday. As I was making it, I was hoping it was worth the extra trouble. The icing is what really makes this cake. The cake was ...
6/4/2007
This cake was so good. I made it for my mom's birthday and even my dad ate it, and he's not big on sweets. The almond flavoring made it great. The only thing about it is the cake reminds me of a...
3/10/2006
I made this cake for my birthday. Because I had so many guests,I scaled the recipe up to 12 servings. I wish I had thought to buy a third pan once I changed the recipe because the pound cake li...