Wednesday, August 26, 2009

Cake Week - White's Fudge Cake

I made this cake on Saturday for a BBQ. Almost everyone liked it. I can discount the boy who said it was "nasty" because I found out that he doesn't like chocolate. My friend told me it was just "so so" but the next time I talked to her she changed her tune. She said she had eaten a piece the next day and it tasted much better to her. Everyone else who ate it, absolutely loved it. My recommendation is to use a large tube pan because my 10-inch bundt pan wasn't big enough to contain all of the batter for this cake. I also think that I will increase the oven temperature to 325 degrees. It wasn't completely done when I took it out of the oven at 300 degrees after the one hour and 20 minutes or more it was in there.

White's Fudge Cake
Makes a 10-inch Cake

1 cup butter, softened
1-1/2 cups sugar
4 eggs
1 cup buttermilk
1/2 teaspoon baking soda
2-1/2 cups all purpose flour
2 4-ounce bars sweet baking chocolate, melted and cooled
1 cup chocolate syrup
2 teaspoons vanilla
1-1/2 cups mini-morsel chips
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoons shortening

Cream butter in a large mixing bowl,gradually adding the sugar. Beat well on medium speed of an electric mixer. Add eggs, one at a time, beating well after each. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Mix well and stir in 1 cup of mini-morsels.

Pour batter into heavily greased and floured 10-inch bundt pan (or tube pan). Bake at 300 degrees for 1 hour and 20 minutes or until wooden pick inserted in the center comes out clean. Invert cake immediately onto a serving plate and let cool completely.

Combine 4 ounces white chocolate and 2 tablespoons shortening in top of a double boiler and bring the water to a boil. Reduce heat to low and cook until melted and smooth. Remove from heat and drizzle mixture over the cooled cake.

Next, melt remaining 1/2 cup of mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, let cool and drizzle over white chocolate. Garnish with chocolate and white chocolate leaves.


The Creative Cook