Orange And White Chocolate Layer Cake Food

ORANGE AND WHITE CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F Spray bottom and sides of 2 (9X2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment. Flour bottom and sides of pan.
• In medium bowl, stir together flour, baking powder and salt. In medium saucepan, combine milk, 1/2 cup butter and 2 oz. white chocolate; heat over medium-low heat until butter and chocolate are melted and mixture is smooth and hot, stirring frequently. (Mixture should be about 150°F.).
• Meanwhile, in large bowl, beat eggs and sugar at medium speed 3 to 4 minutes or until thick, fluffy and lightened in color. Beat in 1 teaspoon vanilla and 2 teaspoons orange peel. At low speed, beat in flour mixture until blended. Slowly beat in hot milk mixture until smooth. Pour evenly into pans. Bake 30 to 35 minutes or until toothpick insterted comes out clean. Cool in pans on wire rack 20 minutes. Run knife around edges of pans to loosen cakes. Invert onto wire rack; remove parchment. Cool completely.
• To make frosting, fill medium saucepan one-fourth full with water; bring to a simmer over medium heat. Remove from heat. Place 6 oz. white chocolate in medium heatproof bowl; place over saucepan, making sure bowl does not touch water. Stir frequently until chocolate is smooth and melted. Let cool slightly. In large bowl, beat cream cheese and 1/2 cup butter at medium speed until blended and smooth. Beat in melted white chocolate until blended. Beat in 2 teaspoons vanilla and 1 teaspoon orange peel. At low speed, beat in 4 cups of the powdered sugar, adding additional powdered sugar if needed for spreadable consistency. Beat until blended and smooth.
• Place 1 cake layer on serving platter or cardboard round; spread top with 1 cup of the frosting. Top with second layer. Spread cake sides with thin layer of frosting (A crumb coat). Coat sides with another smooth layer of frosting. Spread remaining frosting over top. Spoon white chocolate curls over top of cake, mounding slightly towards center.
• (Cake can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.

CHOCOLATE-ORANGE LAYER CAKE

Steps:

• Beat first 5 ingredients with mixer until blended.
• Cut each cake horizontally into 2 layers. Stack on plate, spreading 3/4 cup frosting between each layer. Frost top and side with remaining frosting.
• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; spread over top of cake, allowing excess to drizzle down side. Keep refrigerated.

WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING

Steps:

• FILLING:.
• In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
• Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
• Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
• CAKE:.
• Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
• In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
• In a medium bowl, combine flour, baking powder, and salt, set aside.
• In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
• Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
• Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
• Spread batter in the prepared cake pans.
• Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
• Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
• FROSTING:.
• In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
• Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
• Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
• ASSEMBLY:.
• Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
• Top with the second layer; spread with one-third of the filling.
• Top with the third layer; spread with the remaining filling.
• Top with the fourth layer, cut side down.
• Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
• Makes 16 servings.