| Cake...
1 c. evaporated milk
4 (1-ounce) squares white baking chocolate, chopped
1 c. butter (no substitutes), softened
1 2/3 c. sugar
5 eggs
2 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
White Chocolate Icing...
3 (1-ounce) squares white baking chocolate,
chopped
1/4 c. butter (no substitutes)
2 c. confectioners' sugar
1/2 tsp. vanilla extract
1 to 2 T. milk
Directions:
In
a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over
low heat until chocolate is melted. Cool to room temperature.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Combine the flour, baking soda and salt; add to the
creamed mixture alternately with chocolate mixture. Beat just until combined.
Pour into a greased and floured 10-inch fluted tube pan. Bake at 325 degrees
for 1 hour or until toothpick inserted near the center comes out clean. Cool
for 10 minutes before removing from pan to a wire rack; cool completely.
For icing, in a heavy saucepan, melt chocolate and butter over low heat until
blended and smooth, stirring often. Remove from the heat. Stir in the
confectioners' sugar, vanilla and enough milk to reach desired consistency.
Drizzle over cake.
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