White Chocolate Cake with White Chocolate Buttercream Icing
The Cake
1 pkg. French Vanilla Cake Mix 2 4 oz pkgs white chocolate (get the bars and chop it yourself, the chips have a waxy coating to hold their shape) Mix the cake according to pkg directions. Add 5 oz of finely chopped white chocolate to mix. Bake in two 9" inch pans according to directions. Let cool completely before frosting. To Frost the Cake Grate the remainder of the chocolate. Put the first layer on the plate and frost with a layer of icing to your preferred thickness. Sprinkle a layer of grated white chocolate over this. Put on the top layer and do the same. Finish with the remainder of the white chocolate. |
The Icing
1 cup unsalted butter, softened 2 1/2 cups powdered sugar Pinch of salt 6 oz white chocolate (again, get the bar kind and chop it yourself) 1/3 cup heavy cream or 1/4 cup canned milk 1/4 tsp vanilla Coarsely chop up the white chocolate and melt it. I did it in the microwave. Depending on the power of your microwave, zap it from 30 seconds to 1 minute then stir. Continue to do this until it is melted. Put it to the side to cool. Put the butter, coarsely chopped and softened, in a bowl. Sift the powdered sugar and salt over the butter. Cream them together until fluffy. Mix the cream or the canned milk with the vanilla and add it a bit at a time to butter/sugar, mixing on low the whole time. Add the melted chocolate and continue mixing. Once it's all beat together then turn up the mixer to medium and whip it up for about 3 minutes. Makes about 3 cups of icing. |