White Chocolate Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Sift together the 2 1/2 cups flour, baking soda, baking powder, and salt in a medium bowl. Set aside. (5 minutes)

Recipe View In a small saucepan, melt 6 ounces of white chocolate with 1/2 cup hot water over low heat, stirring until smooth. Allow to cool to room temperature. (10 minutes)

Recipe View In a large bowl, cream 1 cup softened butter and 1 1/2 cups sugar until light and fluffy. (7 minutes)

Recipe View Add eggs one at a time, beating well after each addition. (3 minutes)

Recipe View Gradually add the sifted flour mixture alternately with the buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined. (5 minutes)

Recipe View Stir in the melted and cooled white chocolate. (2 minutes)

Recipe View Pour batter evenly into two greased and floured 9-inch round cake pans. (3 minutes)

Recipe View Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. (30-35 minutes)

Recipe View Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View For the Frosting: In a medium saucepan, combine 6 ounces white chocolate, 2 1/2 tablespoons flour, and 1 cup milk. Cook over medium heat, stirring constantly, until the mixture is very thick and smooth. Remove from heat and let cool completely. (15 minutes)

Recipe View In a large bowl, cream 1 cup softened butter, 1 cup sugar, and 1 teaspoon vanilla extract until light and fluffy. (7 minutes)

Recipe View Gradually add the cooled white chocolate mixture to the creamed butter mixture, beating at high speed until the frosting is light and fluffy, with the consistency of whipped cream. (5 minutes)

Recipe View Once the cakes are completely cool, spread the frosting evenly between the layers, on top, and on the sides of the cake. (10 minutes)