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    You are in: Home / Recipes / Vanilla Butter-Creme Chocolate Ganache Birthday Cake Recipe
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    Vanilla Butter-Creme Chocolate Ganache Birthday Cake

    1/2 Photos of Vanilla Butter-Creme Chocolate Ganache Birthday Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 17 mins

    55 mins

    22 mins

    Chef Princess Diana's Note:

    The original recipe is from a Paula Deen magazine. The original recipe asks for Crisco in the icing (I substituted the Crisco for unsalted butter) and they also wanted 8, YES 8, cups of icing sugar for the icing. By cup six, it was sweet...way too sweet! I could not go any further with the icing and I actually thought it was way too sickeningly sweet so I added creme cheese. Everything is better with creme-cheese! Even though you can use all the icing, I didn't use all of it and put my leftovers in a freezer bag and into the freezer it went for when we make cupcakes. :)

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    Units: US | Metric





    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease and flour 3 (9 inch) cake pans.
    3. 3
      In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy.
    4. 4
      Add sugar, beating until fluffy.
    5. 5
      Add egg yolks, one at a time, beating well after each addition.
    6. 6
      In a medium bowl, combine flour and baking powder.
    7. 7
      In a small bowl, combine milk, buttermilk, cream and vanilla.
    8. 8
      Add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating until just combined.
    9. 9
      In a medium bowl, beat egg whites at medium speed with an electric mixer until stiff.
    10. 10
      Gently fold egg whites into batter.
    11. 11
      Spoon batter evenly into prepared pans.
    12. 12
      Bake for 22-24 minutes or until wooden pick inserted in center comes clean.
    13. 13
      Let cool in pans for 10 minutes.
    14. 14
      Remove from pans and cool completely on wire racks.
    15. 15
      Spread Vanilla Butter Crème in between layers and on top and sides of cake.
    16. 16
      Place cake in freezer for 30 minutes.
    17. 17
      Pour warm Ganache over top of cake letting it run down sides.
    18. 18
      For the Vanilla Butter Crème in a large bowl beat butters and cream cheese at medium speed with a electric mixer until creamy.
    19. 19
      Gradually beat in icing sugar until smooth.
    20. 20
      Beat in vanilla and Wilton's Butter flavor.
    21. 21
      In a medium bowl combine cream and chocolate.
    22. 22
      Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes).
    23. 23
      Make sure the chocolate is just a little warm. Carefully and gently spoon Ganache over top of the cake and allow to drip down the sides.
    24. 24
      Let cool for 10 minutes.

    Ratings & Reviews:


    Nutritional Facts for Vanilla Butter-Creme Chocolate Ganache Birthday Cake

    Serving Size: 1 (3471 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 14699.6
    Calories from Fat 8398
    Total Fat 933.1 g
    Saturated Fat 543.8 g
    Cholesterol 3026.4 mg
    Sodium 4927.2 mg
    Total Carbohydrate 1527.0 g
    Dietary Fiber 18.5 g
    Sugars 1201.1 g
    Protein 113.3 g

    The following items or measurements are not included:

    imitation butter

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