Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
From Scratch White Chocolate Cake
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- #86402
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
Cake
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
Frosting
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
directions
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.
added by
kmorales
nutrition data
626 calories, 39 grams fat, 65 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
April 18, 2014
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.
November 3, 2011
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 :(