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White Chocolate Sweetheart Cake Recipe

   
 

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     White Chocolate Sweetheart Cake

Category   Desserts - Breads
Sub Category   None
Servings   Servings 20
Preptime   50 minutes

Ingredients
6 oz white baking chocolate, chopped
1 box 18.25 oz white cake mix
3 large eggs
1 tub 8 oz reduced-fat sour cream
1 3rd cup oil
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup macadamia nuts, chopped
Cream Cheese Frosting
 
4 oz white baking chocolate, chopped
2 bricks 8 oz each 1 third-less-fat cream cheese (Neufchâtel), softened
1 half stick 1 4th cup butter, softened
1 and 1 half cups confectioners’ sugar
1 tsp vanilla extract
Dot decoration- 3 Tbsp confectioners’ sugar and red liquid food color
Garnish- Half pt 6 oz fresh raspberries

Instructions
Heat oven to 325°F. Coat an 8 in. square and an 8-in. round cake pan with nonstick spray. Line bottoms with wax paper; spray paper.
Melt chocolate in 1 4th cup water in a heavy 1 qt saucepan over low heat, stirring until smooth. Remove from heat.
3. In a large bowl with mixer on low speed, beat cake mix, eggs, sour cream, oil, vanilla and chocolate mixture 1 minute to blend. Increase mixer speed to medium; beat 2 minutes. Stir in coconut and nuts until combined. Divide between cake pans; spread evenly. 4. Bake 40 to 45 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 15 minutes. Invert on rack, remove wax paper and cool completely.
5 Frosting- Melt white chocolate as package directs. Scrape into a large bowl; add cream cheese and butter. Beat with mixer on medium high speed until fluffy. On low speed beat in sugar and vanilla just until smooth. 6. To make a heart, place square cake on large serving tray or platter, 1 corner facing you. Cut round cake in half; use frosting to glue cut sides to top left and top right sides of square cake. Spread a thin layer of frosting over top and sides of cake; refrigerate 30 minutes or until firm, then frost with remaining frosting. 7. To decorate- Put confectioners’ sugar in a small bowl. Tint red with food color. Stir in water, a drop at a time, until mixture is thin enough to drip from a toothpick. Drip dots at random on top of cake to about 1 in. from edge. Refrigerate cake at least 1 hour to set frosting. 8. To garnish- Place raspberries around top edge of cake.
Serving Suggestions
Planning Tip- Can be made through Step 7 up to 2 days ahead. Add raspberries up to 1 hour before serving.


Originally Submitted
10/2/2010





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