White Chocolate Cake From Dede Wilson'S 'The Wedding Cake Book'

1. 1

   Preheat oven to 350u00b0-- I bake at 300u00b0 for 20 minutes then increase oven temp to 325u00b0 or you could use bake even strips.

2. 2

   Prepare pans with cooking spray and parchment.

3. 3

   Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.

4. 4

   Meanwhile, sift together the flour, baking powder, salt and set aside.

5. 5

   Place the butter in the bowl of your mixer, and with the flat paddle, cream butter.

6. 6

   Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.

7. 7

   Add the eggs, one at a time, beating well after each addition.

8. 8

   Scrape in the melted chocolate and beat until the batter is smooth.

9. 9

   Add the dry ingredients alternately with the milk in 3 separate batches.

10. 10

    Pour into prepared pans.

11. 11

    Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.

* Per serving · 4 servings · Values may vary.

No additional tips available.