Recipe

White Chocolate Sweetheart Cake Recipe

Add Step-by-Step Photos	Angeleyes1231 / All my dishes 8 months, 1 week ago Perfect for valentines day. or any day instead of a round pan and square pan just use 2 round pans and make it into a layer cake. Prep:50m Cook:40m Servings:20	Angeleyes12
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Ingredients

CAKE:

6oz white baking chopped

1 box (18.25oz) white cake mix

3 large eggs

1 tub (8oz) reduced fat sour cream

1/3 cup oil

1 tsp vanilla extract

1cup sweetened shreded coconut (optional)

1 cup macadamia nuts (optional)

CREAM CHEESE FROSTING:

4oz white baking chocolate, chopped

2 bricks (8oz each) 1/3-less fat cream cheese (neufchatel), softened

1/2 stick butter softened

1 1/2 cups confectioners sugar

1 tsp vanilla extract

DOT DECORATION: 3 tablespoons confectioners sugar and red liquid food coloring.

GARNISH: 1/2 pt (6oz) fresh raspberrys.

Directions

1. (CAKE ) : Heat oven to 325 degrees F. Coat an 8 in. square and an 8 in. round cake pan with non stick spray. Line bottoms with wax paper; spray paper

2. Melt white chocolate ( 6oz) in 1/4 cup water in a heavy 1-qt saucepan over low heat, stirring until smooth. Remove from heat.

3. In a large bowl with mixer on low speed, beat cake mix, eggs, sour cream, oil, vanilla, and chocolate mixture 1 minute to blend. increase mixer speed to medium; beat 2 minutes. Stir in coconut and nuts until combined (optional). Divide between cake pans; spread evenly.

4. Bake 40 to 45 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on wire rack 15 minutes. Invert on rack, remove wax paper and cool completely.

5. (FROSTING) : Melt white chocolate (4oz) same as before (step 2). Scrape into a large bowl; add cream cheese and butter. Beat with mixer on medium-high speed until fluffy. On low speed beat in sugar and vanilla just until smooth.

6. To make a heart, place square cake on large serving tray or platter, 1 corner facing you. Cut round cake in half, use frosting to glue cut sides to top left and top right sides of cake. (To make a heart shape). Spread a thin layer of frosting over top and sides of cake; refrigerate 30 minutes or until firm, then frost with remaining frosting.

7. (Optional) TO DECORATE: Put confectioners sugar in a small bowl. Tint red with food coloring. Stir in water, a drop at a time, until mixture is thin enough to drip from a toothpick. Drip dots at random on top of cake to about 1 inch from egdes of cake. Refrigerate cake at least 1 hour to set frosting.

8. To garnish place raspberrys around the edges of the whole cake.

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