Beyond a Cake Mix

I love it that Matthew loves new recipes as much as I do. 

I love that he sees beyond white or chocolate cake.

I love that when I ask him what kind of cake he wants for his birthday, he wants to browse through my cookbooks! 

I love that he knows that cake goes beyond a boxed mix!

So, this year it was White Chocolate Cake with Cream Cheese Frosting -- straight from Better Homes and Gardens Cookbook. You know, the red-and-white checkered cookbook that includes recipes that stand the test of time. Recipes that have been filtered through the test kitchen at BH&G.

Gotta tell you -- this cake was delicious. The cake was super-moist, and you can't go wrong when you smother cream-cheese frosting all over it, right???

So, here's the recipe, in case you want to go beyond a cake mix for your next special occasion! 

White Chocolate Cake

4 eggs, separated

1-3/4 cups flour

2 tsp. baking powder

1/4 tsp. salt

3 ounces white baking bar, chopped

3/4 c. half-and-half, light cream or milk, divided

1/3 c. butter

1 c. sugar

1-1/2 tsp. vanilla

4 egg yolks

 

In a bowl, allow egg whites to stand at room temperature for 30 minutes. 

Grease and lightly flour two 9-inch round baking pans; set aside.

Stir together flour, baking powder and salt; set aside.

In a small saucepan, melt the white baking bar with 1/4 c. half-and-half over very low heat, stirring constantly. Immediately remove from heat; stir till bar is completely melted and smooth. Stir in remaining half-and-half; cool.

In a large mixing bowl, beat butter with an electric mixer. Add sugar and vanilla; beat until well combined. Add egg yolks, one at a time, beating until combined. Add the dry mixture and the white baking bar alternately, beathing on low to medium speed after each addition just till combined.

Thoroughly wash the beaters. Beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold egg whites into batter. Spread batter into prepared pans. 

Bake at 350 degrees for 25 to 30 minutes. Cool on wire racks for 10 minutes, then remove from pans to cool on wire cooling racks.

Cream Cheese Frosting

Beat together two 3-ounce packages of cream cheese, softened; 1/2 cup butter, softened; and 2 tsp. vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups of additional sifted powdered sugar to reach spreading consistency. Cover and store cake in refrigerator!