Momentum - Business to Business Online Magazine MOMENTUM February 2020 | Page 10

COOKING CORNER
A Recipe
FROM JANE MCFADDIN
Strawberry White Chocolate Cake
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.
INGREDIENTS
4 oz. white chocolate
1 cup milk
1 ½ cups sugar
1 (3 oz.) package cream cheese,
softened
2 eggs
INSTRUCTIONS
Heat oven to 325. Grease and flour a 10 or 12 cup Bundt
Pan.
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.
1 teaspoon vanilla
1 teaspoon almond extract Vanilla Glaze
2 ¾ cups all purpose flour 2 cups sifted powdered sugar
1 tablespoon baking powder
¾ teaspoon salt
½ cup strawberry jam
8
MOMENTUM
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.