This is one of my favorite cake recipes. Lena Causey, former business manager of the magazine, shared this White Chocolate Cake recipe with me, which is much like one of my late mother’s recipes, only easier. It is so delicious and simple to prepare, made with a mix and just the right amount of white chocolate. I love to make it for Easter in the vintage Wilton three-dimensional egg-shaped pans or three-dimensional lamb or bunny pans (available on Amazon, eBay, Etsy, or available to check out for free at the Brandon Public Library). All of the different shapes of cakes are even prettier when decorated with gum paste or buttercream flowers.
WHITE CHOCOLATE CAKE
1 (15.25-ounce) box white cake mix
1 (3.4-ounce) box white chocolate instant pudding mix
1 1/3cups water
1/3 cup oil
2/3 cup egg whites, room temperature
2 ounces Baker’s white chocolate, melted
Preheat oven to 350 degrees. With mixer, blend cake mix and pudding mix; add water, oil, and egg whites. Beat on low until well blended. Add melted chocolate to mixture, and beat at medium speed for 2 minutes. Pour batter into greased and floured pans ¾ full. Bake for 25 to 30 minutes or until toothpick comes out clean when inserted into center. Cool in pans for 5 minutes. Turn out onto wire rack. Cool completely before stacking and frosting.
Yield: 2 (9-inch) round layers
(Depending on pan sizes, you may need to prepare 2 recipes and have some batter left over.)
WHITE CHOCOLATE FROSTING
1 stick unsalted butter, softened
4 cups confectioners’ sugar, divided
6 tablespoons heavy cream, divided
4 squares Baker’s white chocolate, melted
With mixer, cream butter, 2 cups confectioners’ sugar, and 2 tablespoons cream. Beat in remaining sugar and cream until blended. Beat in melted chocolate until smooth. Spread between layers on sides of cake. Decorate with beautiful gum paste flowers. (The ones pictured here came from Create-A-Cake in Brandon, Mississippi.