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Cake - White Chocolate with Italian Cream Icing Recipe

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This recipe for Cake - White Chocolate with Italian Cream Icing, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, December 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8-ounces white chocolate, chopped
2 cups all-purpose flour
2 teaspoons baking powder
teaspoon salt
10 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
4 large eggs
1 teaspoons vanilla
1 cups whole milk

Italian Cream Icing:
1/2 cup butter, softened
12-ounces cream cheese, softened
5 1/2 cups powdered sugar
3/4 teaspoon vanilla
2 - 4 tablespoons milk or cream

Directions:
Directions:
Heat oven to 350 degrees. Grease and line with waxed paper a 9 X 13-inch baking pan. Melt white chocolate in microwave at 15-second intervals, stirring well each time, until smooth. Sift flour, baking powder and salt into medium bowl. Using electric, beat butter and sugar in large bowl until completely blended. Add eggs, one at a time, beating mixture well. Beat in vanilla. Add dry mixture alternately with milk, blending well after each addition. Add warm chocolate and beat just until incorporated. Pour batter into cake pan and bake 25-28 minutes or until tester comes out clean. Cool on a rack until warm to touch, about 10 minutes. Run small, sharp knife around pan sides. Carefully turn out onto cardboard rectangle covered with parchment paper. Turn over right side up onto another parchment-covered rectangle. Cool. Turn over right side up, onto another parchment-covered rectangle. Cool completely.

Italian Cream Icing:
Cream butter and cream cheese; stir in powdered sugar. Add vanilla. Add milk or cream by tablespoon, mashing out lumps in sugar. Microwave gently in 15-second intervals, stirring well each time until icing is smooth and pourable.

 

 

 

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