Natty Cakes

Natty Cakes

 

Natty Cakes

White Cake from Scratch
2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 handful of white chocolate chips (optional)

DIRECTIONS

Combine flour, baking powder, and salt; stir wiht a fork until well mixed. In a mixing bowl, beat egg whites until foamy.

Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up to peaks.

Cream butter, vanilla and almond extract gradually add remaining 1 cup sugar, and cream together until light and fluffy.

Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth.

Add meringue, and fold thoroughly into batter. Spread batter into a WELL greased pan of choice.

I prefer the deep 9″ round pan but a bunt also works well. Bake at 350 degrees for 35-40 minutes.

Cool cake in pan 2 minutes, then remove from pan and transfer to a wire rack, wrap in saran wrap and let finish cooling.

If you have time place cake in freezer until frozen, then remove and frost as desired.

 

White Chocolate Cake — Easy Version
1 pkg white chocolate pudding mix — instant
1 box white cake mix
1/2 C water
1/2 C applesauce (or oil)
4 large eggs
1 C sour cream
1 handful white chocolate chips (optional)

Bake 350 approx 40 min

FROSTING
2 packages chocolate pudding — instant
1 1/4 cup cold milk
Blend well and set aside
WHIPPED TOPPING
you can either use Cool Whip and real whipping cream
2 1/2 C heavy whipping cream
1/3 C powdered sugar (to taste)
1 tea vanilla
Blend until stiff

Top cake with thick layer of pudding and then a think layer of whipped topping. Refrigerate until ready to serve

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