White Chocolate Cake by JonLittle

4 oz. white baking chocolate
1/2 c. hot water
4 eggs
2 sticks margarine
2 c. sugar
1 t. vanilla
1 c. buttermilk
2 c. flour
1 t. baking soda
1/2 t. salt.

Preheat oven to 325 °F. Melt white chocolate in hot water, stirring constantly. Set aside to cool. Separate egg whites and yolks. Beat egg whites until stiff but not dry.

Cream margarine and sugar together at low speed in a large bowl. Add egg yolks one at a time, blending after each addition. Stir in cooled chocolate mixture. Combine vanilla and buttermilk and set aside. In a separate bowl, sift together flour, soda, and salt. Alternately add the dry and wet mixtures to the creamed sugar and chocolate mixture, blending well. Fold in egg whites. Bake 35-40 minutes in a 12" x 8" x 2" pan. Top with either the Dutch Chocolate Icing or a Butter Cream Icing. Can be baked in layers but reduce baking time.

Other Info (pictures, nutrition, etc)
Makes 16-20 servings

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Topic revision: r2 - 2006/09/20, RickMach
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