Cake Recipes
White Fudge Cake
Ingredients
Cake
- 3/4 cup broken white chocolate or almond bark
- 1/2 cup hot water
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup buttermilk or sour milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
White Fudge Frosting
- 3/4 cup coarsely chopped white chocolate or almond bark
- 2 1/2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Cake: Heat oven to 350 degrees F. Grease and flour the bottoms only of 2 (9-inch) layer pans.
- Melt white chocolate with hot water over low heat; cool.
- In large mixer bowl combine flour, sugar, soda, baking powder, salt, butter and buttermilk. Blend at low speed until moistened. Beat 1 minute at medium speed, scraping bowl occasionally.
- Add eggs, melted white chocolate mixture and vanilla extract. Blend. Beat 1 minute at medium speed.
- Stir in pecans and coconut. Pour batter into prepared pans.
- Bake at for 30 minutes or until top springs back.
- White Fudge Frosting: In medium saucepan combine white chocolate and flour.
- Blend in milk. Cook over medium heat, stirring constantly until mixture is very thick.
- Cool completely.
- In large mixer bowl cream butter, sugar and vanilla extract. Beat until fluffy, about 3 minutes.
- Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream.