White Velvet Cake

By cecelia26_

This moist and tender crumbed White Velvet Cake was developed from an outstanding Red Velvet Cake recipe and makes an ideal birthday or celebration cake.

Ingredients

• CAKE
• 1 cup white chocolate chips
• 2 tablespoons milk
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• dash of salt
• 1/4 teaspoon baking powder
• 1 stick butter, softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract or almond extract
• 4 eggs
• 1 cup sour cream
• WHITE CHOCOLATE FROSTING
• 1 stick butter, softened
• 1 (3 ounce) package cream cheese, softened
• 4 cups powdered sugar
• 1 cup white chocolate chips, melted and cooled
• 1 teaspoon vanilla extract

Preparation

Step 1

CAKE
Preheat oven to 350 degrees. Coat two (8") round baking pans with Baker's Joy or grease and flour pans. In a medium saucepan, combine white chocolate chips and milk over low heat, stirring constantly until chocolate is melted and mixture is smooth; set aside. In a medium bowl, combine flour, baking soda, salt, and baking powder; set aside. In a large bowl, beat butter and sugar until light and fluffy. Blend in melted chocolate and vanilla or almond extract. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with sour cream.

Pour into prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool 10 to 15 minutes, then remove from pans. Cool Completely. Frost with White Chocolate Frosting.

FROSTING
In a large bowl, cream the butter and cream cheese. Gradually, beat in powdered sugar, white chocolate, and vanilla until light & fluffy. Frost cake. Store in refrigerator.