Cooking With Jane
Great for Valentines Day or for a special wedding shower, prepare this cake in the Rose Bundt Pan or the Mini-Rose Bundt Pan. Drizzle with strawberry jam, sprinkle with powdered sugar and garnish the plate with rose petals.
Heat oven to 325. Grease and flour a 10 or 12 cup Bundt Pan.
A Recipe Collection From Jane McFaddin
Strawberry White Chocolate Cake
• 4 oz. white chocolate
• 1 cup milk
• 1 ½ cups sugar
• 1( 3 oz.) package cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 2 ¾ cups all purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon salt
• ½ cup strawberry jam
In a small saucepan, heat white chocolate and milk over low heat. Cook just until chocolate is melted; cool.
In a large mixing bowl, mix sugar, butter and cream cheese until very light and fluffy, scraping bowl occasionally. Add eggs and vanilla, mix well. Add melted chocolate mixture and all remaining ingredients except strawberry jam; mix well. Spoon into prepared pan.
Bake at 325 for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. While cake is warm, drizzle with jam. If desired, sprinkle with powdered sugar or drizzle with Vanilla Glaze( see below). 16 servings.
Vanilla Glaze 2 cups sifted powdered sugar 1 tablespoon butter, softened 1 teaspoon vanilla, almond or rum extract 2 to 3 tablespoons milk
In medium bowl, mix sugar and butter. Add vanilla. Gradually add milk until desired consistency; mix until smooth. For thinner consistency, add additional milk.
MOMENTUM / February 2017 9