(Everyone loves this,
but especially Jesse and Matthew!)
(a repost!)
Cake
1 package
Pillsbury Plus Devil’s Food Cake Mix
1 c dairy
sour cream ¾ c
water
1/3 c oil 3
eggs
4 oz (+)
bar good milk chocolate, chopped in food processor
Frosting (I usually double this part for frosting-loving
crowds)
8 oz (+) good white chocolate, cut into pieces*
¾ c Land O Lakes butter,
softened (yes it does make a difference!)
½ c
powdered sugar
Garnish (make before frosting the cake)
Apx. 2 lbs.
white chocolate
Heat the oven to 350. Grease and
flour two 9” round cake pans.** In large bowl, combine cake mix, sour cream,
water, oil and eggs at low speed until moistened: beat 2 minutes at high speed.
Gently fold in milk chocolate. Pour batter evenly into greased and floured
pans. Bake at 350 for 30-40 minutes or until cake springs back when touched
lightly in center. Cool 15 minutes; remove from pans. Cool completely.
Mix white chocolate in double
boiler, stirring constantly. Alternately, you could microwave it at a very low temperature, but watch it carefully and stir often because if it burns you have to toss it! Remove from heat; cool. (If you don’t cool it
thoroughly, it will harden when mixed in with room temperature ingredients and
look lousy.) In small bowl, beat butter and powdered sugar until fluffy.
Gradually beat in cooled chocolate until smooth and fluffy. To assemble cake, place
one layer bottom side up on serving plate. Spread generous amount of frosting
between layers. Place remaining layer bottom side down on frosted layer. Frost
sides and top of cake with remaining frosting.
For garnish: Melt white chocolate
and spread thin layer over back of cookie sheet or ideally on slab of marble.
When it loses the shine, but BEFORE totally cool, take a putty knife or wide
spatula, and make big chocolate curls or fans to put all over the top and sides
of the cake. Put over sides and bottom while frosting is not yet “set.” If you are flunking out with the chocolate curls, cool the good white chocolate in a small bowl lined with saran wrap then take it out and just use a potato peeler to make small curls!
*Use
GOOD white chocolate! I use Callebaut online or get imported chocolate from
candy making store.
**I grease the bottoms, trace and cut pieces of parchment paper, then grease the parchment paper. Don't need to grease the sides.
