This one is delicious! I have been making it for years now, and made it most recently for a bday celebration for my ds and his cousin, who both have July bdays. It's sweet, but light like an angel food cake. And the frosting is yummy. It comes from the March/April 2000 issue of Quick Cooking.
White Birthday Cake (this is what I call it, the original name is White Chocolate Fudge Cake.)
Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 squares (1 ounce each) white baking chocolate, melted
FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons butter
FROSTING:
1 can (16 ounces) vanilla frosting
3 squares (1 ounce each) white baking chocolate, melted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
Directions: In a large mixing bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. In a small mixing bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator. Yield: 16
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 squares (1 ounce each) white baking chocolate, melted
FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons butter
FROSTING:
1 can (16 ounces) vanilla frosting
3 squares (1 ounce each) white baking chocolate, melted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
Directions: In a large mixing bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. In a small mixing bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator. Yield: 16
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