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Category: Desserts
Prep Time: Cook Time: Total Time:
Complete in 2 hours and 30 minutes
Serves 12
Cake:
2 cup all purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine at room temperature
2 eggs
3 squares (1 oz. each) white baking chocolate melted
3/4 cup milk
1 tsp. almond extract
White chocolate frosting (recipe under "my recipes, dips and sauces")
1/2 cup sliced almonds for garnish
1 pint strawberries for garnish
Heat oven to 350 F. Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line pan with waxed paper. Grease paper.
Prepare cake: combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a medium bowl until creamy. Add eggs, then melted chocolate beating well after each addition. Beat in flour mixture alternately. Cut crosswise into 3 equal rectangles. Invert cake onto a work surface. Peel off paper.
Prepare filling: combine chocolate and cream in top of a double boiler over hot (not boiling) water. Stir until smooth. Beat in confectioners' sugar. Spread top of one cake layer with 1/2 of chocolate filling. Spread top of second layer with 1/2 of jelly. Place second layer, jelly side up, on first layer. Spread remaining filling over top of second layer.
Spread remaining jelly over top of 3rd layer, jelly side down on a 2nd layer. Refrigerate 60 minutes. Trim edges even with a knife.
Spread frosting over sides and top of cake. Refrigerate at least 30 minutes, then garnish with almonds and strawberries before slicing.
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Strawberry and white chocolate cake
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Category: Desserts
Prep Time: Cook Time: Total Time:
Complete in 2 hours and 30 minutes
Serves 12
Cake:
2 cup all purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine at room temperature
2 eggs
3 squares (1 oz. each) white baking chocolate melted
3/4 cup milk
1 tsp. almond extract
White chocolate frosting (recipe under "my recipes, dips and sauces")
1/2 cup sliced almonds for garnish
1 pint strawberries for garnish
Heat oven to 350 F. Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line pan with waxed paper. Grease paper.
Prepare cake: combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a medium bowl until creamy. Add eggs, then melted chocolate beating well after each addition. Beat in flour mixture alternately. Cut crosswise into 3 equal rectangles. Invert cake onto a work surface. Peel off paper.
Prepare filling: combine chocolate and cream in top of a double boiler over hot (not boiling) water. Stir until smooth. Beat in confectioners' sugar. Spread top of one cake layer with 1/2 of chocolate filling. Spread top of second layer with 1/2 of jelly. Place second layer, jelly side up, on first layer. Spread remaining filling over top of second layer.
Spread remaining jelly over top of 3rd layer, jelly side down on a 2nd layer. Refrigerate 60 minutes. Trim edges even with a knife.
Spread frosting over sides and top of cake. Refrigerate at least 30 minutes, then garnish with almonds and strawberries before slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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