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From Scratch White Chocolate Cake

recipe at a glance
Rating: 3/5
2 reviews

ready in: 2-5 hrs
serves/makes:   12

recipe id: 86402
cook method: oven, stovetop

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2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces white chocolate
1/4 cup milk
1 cup solid vegetable shortening
2/3 cup sugar
6 large egg whites


8 ounces cream cheese, softened
1/4 cup butter, softened
1 cup sugar
4 ounces white chocolate, melted and cooled
1/2 cup heavy cream
1 cup bottled lemon curd


For Cake: Heat oven to 350 degrees F. Grease and flour two 9 inch cake pans.

In a bowl, mix flour, baking powder, and salt. In a saucepan, melt the chocolate with the milk over medium heat. Allow to cool.

In a large bowl, beat the shortening and the sugar until smooth, about 3 minutes. Gradually beat in the egg whites and the milk mixture. On low speed, beat in the flour mixture.

Spread evenly in prepared cake pans. Bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans on a wire rack for five minutes. Remove from pans and cool completely. Slice each layer in half horizontally.

For Frosting: Place softened cream cheese and butter in a bowl. Beat in the sugar. Blend in the white chocolate, then the cream until thickened.

Place one cake layer on a serving plate. Spread with 1/3 cup lemon curd and 1/3 cup frosting. Continue stacking the layers, curd, and frosting. Cover the outside of cake with remaining frosting.

Chill for one hour.

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626 calories, 39 grams fat, 65 grams carbohydrates, 8 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Jan 12, 2001

REVIEW: 5 star recipe rating
Just made this recipe and it was perfect! A suggestion to the reviewer that said it didn't taste like white chocolate, make sure you use a high quality white chocolate - not something like white baking chips as that will greatly affect the flavor. I did skip the lemon curd and instead used a raspberry puree.

Guest at

REVIEW: 1 star recipe rating
I was overly excited to try this recipe but for some reason it turned out more like a bread dough than cake batter. It also tasted of shortening more than white chocolate. I tried adding cream but it wouldn't loosen up at all :(

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