White Chocolate Angel Food Cake with Whipped Cream and
Fresh Berries

Cake:
1 1/2 cups sifted confectioners�?sugar
1 cup sifted cake flour
1/4 teaspoon salt
1 1/2 cups egg whites, at room temperature (about 11
to 12 large eggs)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
4 bars (1.5 ounces each) White Chocolate, grated or
finely chopped

Whipped Cream:
2 cups heavy cream, chilled
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract

Berries:
1 cup fresh red raspberries
1 cup fresh golden raspberries
1 cup fresh strawberries, sliced
1/2 cup fresh blackberries
White chocolate curls
Fresh mint sprigs

Make The Cake:
Position oven rack in lower third of oven. Heat oven
to 350°F.

Sift together confectioners�?sugar, cake flour and
salt onto a sheet of waxed paper.

Place egg whites in clean, dry bowl of electric mixer.
Beat egg whites at medium-low speed until frothy.
Add cream of tartar and beat at medium speed until
soft peaks form. Gradually add granulated sugar in
steady stream, beating just until whites are thick and
form slightly stiff peaks. (Do not over beat)

Gently fold in 1/3 of sifted dry ingredients over
whites just until dry ingredients are moistened. Fold
in remaining dry ingredients with vanilla and grated
white chocolate in two additional batches.

Gently pour batter into ungreased tube pan, spreading
evenly around inner cone. Tap gently on counter to
remove any air bubbles. Bake 35 minutes or until the
top is firm and springs back when lightly touched.
Invert pan on a large bottle (such as wine bottle or
olive oil bottle) and cool completely.

To remove cake from pan, run long knife or thin metal
spatula around outside edge of cake and gently remove
side portion of pan. Then, run knife around inside of
center tube, loosen bottom of cake with long knife or
thin metal spatula and remove cake from remaining
portion of pan. Place on cake plate; cover with
plastic wrap if not serving immediately.

Make Whipped Cream:
Combine heavy cream and granulated sugar in a medium,
chilled bowl. Beat at medium speed with electric
mixer until soft peaks form; whisk in vanilla.

Place sweetened whipping cream in refrigerator until
ready to serve cake, up to 2 hours. Combine berries in
a medium bowl and toss lightly.

Assembly:
Cut cake with a serrated knife using a sawing motion.
Serve with sweetened whipped cream and berry mixture.
Garnish with white chocolate curls and mint sprigs.

White Chocolate Cream Cheese Cake



Cake Ingredients:



1-1/2 c butter

3/4 c water

4 oz white chocolate, chopped

1-1/2 c buttermilk

4 large eggs, lightly beaten

1-1/2 tsp vanilla extract

3-1/2 c all-purpose flour, divided

1 c chopped pecans, toasted

2-1/4 c sugar

1-1/2 tsp baking soda



White Chocolate Cream Cheese Frosting Ingredients:



4 oz white chocolate, chopped

11 oz cream cheese, softened

1/3 c butter, softened

6-1/2 c sifted powdered sugar

1-1/2 tsp vanilla extract

1 T bourbon (optional)



What's Next:



Preheat oven to 350 F or 175 C. Grease and flour 3 9-inch cake pans.



Bring butter and water to a boil in a medium saucepan. Remove from

heat and add chocolate. Stir until chocolate melts. Add in

buttermilk, eggs, and vanilla. Set aside.



Toss 1/2 cup flour with toasted pecans to coat. Set aside.



Whisk or sift together remaining flour, sugar, and baking soda in a

large mixing bowl. Gradually add white chocolate mixture, stirring

just until combined. Fold in pecans. (Batter will be thin). Pour

into pans.



Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool

cakes on wire rack 10 minutes before removing from pans. Cool

completely on wire rack.



Frosting:



Melt white chocolate in a large bowl set over a pan of barely

simmering water. Stir frequently and remove from heat while there

are still a few chunks left. Residual heat will melt the remaining

bits. Cool 10 minutes, stirring occasionally.



Beat the cream cheese and butter together with an electric mixer

until creamy and smooth. Gradually add the melted white chocolate,

beating constantly. Slowly add powdered sugar and beat until smooth.

Stir in vanilla and bourbon (if using).



Assembly:



Spread frosting between cake layers and on top and sides of cake.

Garnish as desired. Store in refrigerator.

Seventh Heaven Cake



4 oz. white chocolate, shaved

1 tsp. vanilla

1 tsp. water

1/2 cup chocolate chips

2 sticks butter, softened

1/2 cup pecans, chopped

1/2 tsp. salt

1/2 cup coconut

1 tsp. soda

1/2 recipe chocolate custard (follows)

1 1/2 cups sugar

6 chocolate caramels

1 cup buttermilk

2 T. creme de cacao

2 eggs

2 cups cake flour

chocolate sprinkles



Melt white chocolate in water over low heat. Cream butter and blend

in chocolate. Sift flour with salt and soda. Add flour mixture,

sugar and buttermilk to chocolate/butter mixture. Beat 2 minutes.

Beat in eggs one at a time. Add vanilla. Fold in chocolate chips,

pecans and coconut. Bake in 2 well-greased, floured 9-inch cake pans

at 350 degrees for 30 minutes.



Cook 1/2 recipe for Chocolate Custard (recipe follows). Add caramels

to custard when custard becomes thick. Stir until caramels melt.

Cool.



When cake is cooled, drizzle creme de cacao on bottom layer.

Sandwich with custard. Frost with Seventh Heaven frosting. Add

chocolate sprinkles on top.



Seventh Heaven Frosting:

1/2 cup powdered sugar

1/2 pint whipping cream

1 tsp. cocoa

few drops of vanilla



Sift together sugar and cocoa. Whip cream until frothy. Gradually

beat in sugar mixture. Add vanilla.



Chocolate Custard:

3 T. sugar

2 cups milk, scalded

1 T. flour

1/2 tsp. vanilla

2 eggs, slightly beaten

2 oz. semi-sweet chocolate, melted and cooled.



Combine sugar and flour. Beat into eggs. Beat chocolate into egg

mixture. Add to scalded milk in double boiler and cook, stirring

often until thickened. Add vanilla. Cool.



Note: for regular custard, skip the chocolate. This recipe is good

without the chocolate if you aren't using it for the cake -- which is

why I'm posting the whole thing and not just the 1/2 called for in the

cake.

White Chocolate Cake

1/4 cup plus 3 Tablespoons unsalted butter
7 oz. white chocolate, broken into squares, divided
5 large eggs, separated
3/4 cup plus 2 Tablespoons sugar, divided
1/2 cup plus 2 Tablespoons ground almonds
1/4 cup plus 2 Tablespoons self-rising flour
1 cup heavy cream
white chocolate curls, to garnish
Angel Flake coconut, to garnish

Preheat oven to 350 Degrees

1) Grease a 8 inch square cake pan. Line with parchment
paper. Melt the butter and half of the chocolate in a double
boiler. Remove from heat and set aside.
2) Place the egg yolks and 1/2 cup plus 3 Tablespoons sugar
in a large bowl. Beat with an electric mixer set on medium
speed until thick and creamy. Add to the chocolate mixture and
beat to combine. Fold in the almonds and flour.
3) In a separate bowl, whisk the egg whites until soft peaks
form, whisk in the remaining sugar. Fold into the chocolate
mixture. Transfer the batter to the prepared pan and level the
top. Bake until a toothpick inserted in center comes out clean,
about 40 minutes. Cool in the pan on a wire rack. Turn the
cake out onto a late and peel off the parchment paper.
4) Meanwhile, microwave the remaining chocolate in a
microwave-safe bowl on Medium. Let cool. Place the chocolate
and cream in a medium bowl. Beat with an electric mixer on
medium speed until well blended and soft peaks form. Spread the
frosting on top of the cake. Garnish with white chocolate curls and coconut.  Wrap in plastic wrap so icing does not dry out before placing the the fridge for about 1 hour and then serve.

Cut into 16 squares.