This months recipe is a delicious White chocolate fudge cake from the very gorgeous Lori Mahoney. So a huge thank you to her for sharing with us.
WHITE CHOCOLATE FUDGE
6 ounces of a good quality white chocolate
1/2 cup of hot water
2 3/4 cups of flour
1 1/2 cups of sugar
1 tablespoon of baking powder
1/2 teaspoon salt
3/4 cups of butter, softened
4 large eggs whites
1 whole large egg
1 cup of whole milk
2 teaspoons of pure vanilla extract
In small saucepan, melt 6 ounces white chocolate in hot water over low heat.
Stir until smooth, and allow to cool to room temperature.
Cream butter until light and fluffy with an electric mixer. Turn to low
setting on mixer and add sugar slowly until incorporated. Add each egg white
one at a time followed by one whole egg. (Again, make sure to fully incorporate
each egg before adding the next egg)
Whisk vanilla and milk together (using a fork is fine for this) and add
to butter and egg mixture until incorporated.
Sift together flour, baking powder, and salt. Add this mixture, 1/3 at a
time, to the batter and mix for approximately 1 minute after each addition. Be
sure to scrape down the sides and bottom of the bowl between each addition.
Mix in melted white chocolate.
Evenly distribute cake batter between cake pans and place pans into oven. ( I
use the same scale as I do to weigh my chocolate to make sure all three pans
contain equal mounts). Bake for 25-30 minutes, or until a toothpick or cake tester
inserted in the center comes out clean. Remove and allow to cool slightly in
cake pans for about 5 minutes, then cool completely on a wire rack.