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December 2018

Soup Recipes

Salad Recipes

Almost Like Alan's Potato Salad

Almost Like Alan's Potato Salad Recipe
7 ea Russet potatoes 1/3 c Cider vinegar 2/3 c Mayonnaise 1 1/2 tb Sugar 2 ea Hard cooked eggs,...

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White Chocolate Cake Recipe

White Chocolate Cake recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print White Chocolate Cake recipe  PDF


1/4 lb White chocolate
1/4 ts Salt
1 c Butter
1 c Buttermilk
2 c Sugar
1 c Pecans chopped
4 Eggs
1 c Flaked coconut
2 1/2 c Cake flour
1 ts Vanilla
1/4 ts Baking powder
White chocolate icing: 1/4 lb White chocolate melted
1 c Margarine
2 1/2 tb Flour
1 c Sugar
1 c Milk
1 1/2 ts Vanilla
Melt chocolate over hot, not boiling water. Cool slightly. Cream butter and sugar until light and fluffy. Add cooled chocolate. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add alternately with buttermilk. Beat only enough to blend. Fold in beaten egg whites, vanilla, pecans and coconut. Pour into a 9 13 pan or 2 8 round pans. Bake at 350 for 40 45 minutes or until done. WHITE CHOCOLATE ICING: In medium saucepan combine melted chocolate and flour. (all purpose). Blend in milk, cook over medium heat, stirring constantly until thick. Cool completely. In large mi ing bowl cream butter, sugar and vanilla. Beat until light and fluffy. Gradually add completely cooled chocolate mi ture. Beat to blend well, but over beating will break it down soupy.

White Chocolate Cake recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
827 people have voted
Last Reviewed on 2018-12-11



Tuesday, Dec 11 2018 Download & Print White Chocolate Cake recipe  PDF   Soup recipes RSS   New

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4 md Artichokes 1 md Lemon, halved Oyster Souffle Base Oyster Sauce See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents o idation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water, re form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed ...

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