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White Chocolate Mud Cake




  • 1 cup butter, chopped
  • 1 pound white chocolate, chopped coarsely
  • 2 cups granulated sugar
  • 1 cup milk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup self-rising flour
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten lightly

White Chocolate Ganache

  • 1/2 cup cream
  • 12 ounces white chocolate, chopped coarsely


  1. Grease a deep 9-inch round cake pan; line base and side with baking paper.
  2. Combine butter, chocolate, sugar and milk in medium saucepan; stir over low heat, without boiling, until smooth.
  3. Transfer mixture to large bowl; cool 15 minutes.
  4. Heat oven to 325 degrees F.
  5. Whisk sifted flours into mixture, then stir in extract and eggs. Pour mixture into prepared pan; bake for 1 hour.
  6. Cover pan with foil; bake another 45 minutes.
  7. Stand cake in pan 30 minutes; turn onto a wire rack to cool.
  8. Spread top and sides of cold cake with White Chocolate Ganache.
  9. White Chocolate Ganache: Bring cream to a boil in small saucepan; pour over chocolate in small bowl, stirring until chocolate melts.
  10. Cover; refrigerate, stirring occasionally, about 30 minutes or until spreadable.

Serves 12.

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