Writer of Soul-Searching Snark

Yep, you read that right. White Chocolate Frosting. Not only does it have white chocolate, it has cream cheese. Talk about a perfect combination.

Great Cookbook. Check out the oven mitt my friend gave me. Isn't it adorable?! I bake just so I can wear the mitt.

When a co-worker gave me the cookbook: The Cake Doctor by Anne Byrn, I was insulted. I do NOT use cake mixes, but I took a gander and a couple of the recipes looked pretty good. There are several Bundt cake/coffee cake recipes that I liked.

I’m not sure why I made this cake the first time, but once I did it quickly became a favorite. One of the things I like about The Cake Doctor is that it takes the cake mix and enhances it with other ingredients–hence, the doctor.

Personally, I view cake as a frosting delivery device–something on which to spread the frosting rather than licking it directly from the spatula. This cake is so moist and flavorful that you can almost eat it without frosting, but where would the fun be in that?

Buttermilk Devil’s Food Cake:

1 package (18.25 ounces) plain devil’s food cake mix
3 tablespoons cocoa–I use 5, it’s devil’s food after all.
1 1/3 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla

Mix together until smooth, pour into greased and floured 9 x 13 pan. Bake 350 for 25-30 minutes.

Cool

You're supposed to use a double boiler when melting chocolate, but I'm too lazy. I just stir, a lot.

White Chocolate Frosting:
6 ounces white chocolate, coarsely chopped (Use bar chocolate rather than chips–the chips make it grainy. I use Ghirardelli.)
4 tablespoons butter
8 ounces cream cheese
1 teaspoon vanilla
2 1/2 cups powdered sugar

Melt the chocolate in the microwave or over a low heat/double boiler. Let cool. Beat together butter and cream cheese. Add sugar. Once smooth, add vanilla and cool chocolate.

Frost the cake. I’ve found that the chocolate frosting is richer and more flavorful if served at room temperature instead of chilled.

You might want to double the frosting recipe because it's amazing how much disappears during the frosting process.

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Comments on: "Devil’s Food Cake with White Chocolate Frosting" (8)

  1. This sounds lovely!

  2. Sounds quite yummy, but I want to know:
    What’s wrong with licking frosting from the spatula??
    🙂

  3. You had me at “white chocolate frosting”…

  4. Really good question, Paula. Forget the cake, just make a double batch of frosting and enjoy!

  5. Haha! We would make a perfect couple – I see frosting as a freshness-preserving coating to be removed when it’s time to eat the cake. Double for both of us!

  6. Ok you got me. I’m printing it and hoping to make it this weekend.

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