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Delicate White Chocolate Cake Recipe

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This recipe for Delicate White Chocolate Cake is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 pkg. Duncan Hines Deluxe white cake mix
1 (4 serving size) pkg. vanilla instant pudding
4 egg whites
1 c. water
1/2 c. oil
5 oz. finely chopped white chocolate

Filling:
1 c. raspberry preserves

Frosting:
2 c. whipping cream, chilled
2 T. confectioners sugar
Fresh raspberries for garnish
1 oz. white chocolate shavings (for garnish)

Directions:
Directions:
Preheat oven to 350°F. Cut waxed paper circles to fit bottoms of three 9 inch round cake pans. Grease bottom and sides of pans. Line with waxed paper circles.

For cake, combine cake mix, pudding mix, egg whites, water, and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in chopped white chocolate. Pour into pans. Bake at 350°F. for 18 to 22 minutes. Cool in pans 15 minutes. Invert onto cooling rack. Peel off waxed paper. Cool completely.

For frosting, beat whipping cream in large bowl until soft peaks form. Add confectioners sugar gradually. Beat until stiff peaks form.

To assemble, place one cake on serving plate. Spread 1/2 cup of preserves over cake. Place second cake layer on top. Spread with remaining preserves. Place third cake layer on top. Frost sides and top of cake with whipped cream. Decorate with fresh raspberries and white chocolate shavings. Refrigerate until ready to serve.

Personal Notes:
Personal Notes:
Light and delicious cake from Laurie Brandvik. Especially nice to serve during the holidays!

 

 

 

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