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White Chocolate Sheet Cake Recipe

Written on Tuesday, December 27, 2016 | 4:42:00 PM




Serves : 24 servings
Prep Time: 30 Minutes
Start to Finish: 2 Hours 25 Minutes

Ingredients : 
CAKE
- 3 oz white chocolate baking bars, chopped
- 2 tablespoons whipping cream
- 1 box (16.25 oz) white cake mix with pudding in the mix
- 1 container (8 oz) sour cream
- ½ cup vegetable oil
- 3 eggs

FROSTING
- 3 oz white chocolate baking bars, chopped
- 3 tablespoons whipping cream
- ½ cup butter, softened
- 3 cups powdered sugar

GARNISH
- ½ cup chopped pecans, toasted (see note below) if desired

Preparation Method :
1) Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch jelly roll pan with baking spray with flour.

2) In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons whipping cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.

3) In large bowl, beat cake mix, sour cream, oil, eggs and white chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

4) Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.

5) In small microwavable bowl, microwave 3 oz white chocolate and 3 tablespoons whipping cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.

6) In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining 1 cup powdered sugar; beat until smooth. Frost cake; sprinkle with pecans. Store loosely covered.

*To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

**The Wow Factor Toasting pecans and other nuts intensifies their flavor.

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