Blackberry And White Chocolate Buttermilk Cake Food
WHITE CHOCOLATE-BUTTERMILK LAYER CAKE
I made this for Christmas eve. It was dense and delicious! I could've used a teensy bit more raspberry jam, but otherwise perfect!
Provided by Barenakedchef
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 9
Steps:
- 1 . Heat oven to 350°F Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
- 2 . In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans.
- 3 . Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes.
- 4 . Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
- 5 . Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer.
- 6 . In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator.
Nutrition Facts : Calories 5868.2, Fat 309.6, SaturatedFat 173.4, Cholesterol 492.5, Sodium 5421.9, Carbohydrate 703.8, Fiber 5.9, Sugar 513.3, Protein 79.7
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