Almond White

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Almond White Chocolate Cake
Serena's Best Cake!

A festive cake to serve on special occasions, or anytime you get the craving for a great cake!

4-ounces white chocolate chips
1/2 cup hot water
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 teaspoon almond extract
1/2 cup sliced almonds
1/2 cup flaked coconut
White Chocolate Frosting (recipe follows)
 
  1. Preheat oven to 350* F (175*C).
  2. Grease and flour the bottoms of 2 9-inch round cake pans.
  3. Set aside.
  4. Combine the chocolate chips and hot water In a small saucepan over low heat
  5. Cook over medium heat until chocolate is smooth, stirring constantly.
  6. Set aside to cool.
  7. Combine flour, sugar, baking soda, baking powder, salt, butter, and milk in a large bowl.
  8. Blend on low speed to moisten, then on medium speed, scraping bowl as needed.
  9. Add eggs, chocolate mixture and almond extract.
  10. Blend on medium speed for 1 minute.
  11. Stir in the almonds and coconut.
  12. Pour batter into prepared pans.
  13. Bake for 35 to 45 minutes (depends on your oven) or until wooden pick inserted in center comes out clean.
  14. Remove from oven and cool on racks for about 10 minutes.
  15. Loosen sides with a knife and remove cake from pans, returning to racks to completely cool.
  16. Frost.
  17. Sprinkle top and sides with flaked coconut, if desired.

Makes one (9-inch) double-layer cake.

White Chocolate Frosting

4-ounces chopped white chocolate
2 1/2 tablespoons all-purpose flour
1 cup milk
1 cup unsalted butter, softened
1 cup powdered sugar
1 1/2 teaspoons almond extract (you can also use vanilla, or half of each)
Flaked coconut for garnish (optional)
  1. Combine the chocolate and flour in a medium saucepan. Blend in the milk. Cook over medium heat, stirring constantly, until thick. Remove from heat and cool.
  2. In a large bowl, cream the butter, powdered sugar and almond extract. Beat until light and fluffy, about 3 minutes. Gradually add the cooled chocolate mixture, beating after each addition. Beat on high speed until frosting is a whipped cream consistency.
     
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Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM