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March 2019

Soup Recipes

Chocolate Recipes

Chocolate Chiffon Pots

Chocolate Chiffon Pots Recipe
1 1/2 c Skim milk 2 Envelopes unflavored gelatin 3 tb Unsweetened cocoa 2 tb Granulated sugar F...

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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: 4.5 Rating 4.5
397 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print White Chocolate Cake recipe  PDF   Soup recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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