Prep 30 mins
Cook 1 hr
From TOH magazine. Recipe by Jean Paré. It's scrumptious!
- 1 cup evaporated milk
- 4 (1 ounce) white chocolate baking squares, chopped
- 1 cup butter, softened
- 1 2⁄3 cups sugar
- 5 eggs
- 2 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 (1 ounce) white chocolate baking squares, chopped
- 1⁄4 cup butter
- 2 cups confectioners' sugar
- 1⁄2 teaspoon vanilla extract
- 1 -2 tablespoon milk
- In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
- Pour into a greased and floured 10-inch tube or bundt pan.
- Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack; cool completely.
- FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
- Remove from the heat.
- Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
- Drizzle over cake.
We have one with a broken heart in our family. This was part of therapy. While life is imperfect, at least there was no broken cake. Made for PRMR and more than delicious.
This is a good cake, but to me it lacked a little depth of flavor. I think I will add vanilla next time and maybe some white chocolate chips. I did like the icing, but I might also try a glaze. Thank you for a good recipe!