1 c. evaporated milk
4 squares (1 oz. each) white baking chocolate, chopped
1 c. butter (no substitutes), softened
1 2/3 c. sugar
2 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 squares white baking chocolate, chopped
1/4 c. butter
2 c. confectionery sugar
1/2 tsp. real vanilla extract
1-2 Tbsp. milk
A rich, delicious cake. How about garnishing with fresh berries?
In a heavy saucepan, combine evaporated milk and 4 oz. white chocolate. Cook and stir over low heat until chocolate is melted. Set aside to cool to room temperature. (Or at least not so hot as to scramble the eggs.)
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In a medium bowl, sift together the flour, baking soda and salt; add to the creamed mixture alternately with cooled chocolate mixture. Beat until just combined.
Pour into a well-greased and floured 10 inch bundt pan. Bake at 325°F for 1 hour or until it tests done. Cool 10 min. in the pan, then remove from pan and allow to cool completely on a wire rack.
In a heavy saucepan, melt 3 oz. white chocolate and butter over low heat until blended and smooth, stirring often. Remove from heat. Stir in the confectionery sugar, vanilla and enough milk to reach desired consistency - thin enough to drizzle, but not so thin as to just run off and make a mess. Drizzle icing over cake. Serves 12. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Tuesday June 3rd, 2008