05 December 2011

White Cake with White Chocolate Cream Cheese Frosting

It's a few days after thanksgiving and the relatives are still in town for a few more days. We've run out of the carrot cake and the biscuits and the cupcakes, so, last minute, I decided to throw together a simple vanilla cake with what we had around the house. I won't lie, I used a boxed white cake mix. You can use whatever cake recipe you'd like if you have something against this but, fair warning: no one will care once they've tasted the frosting. It is, simply, the best frosting I've ever made. The cream cheese adds depth and a smooth, rich texture, and the white chocolate lends a delicate, sugary sweetness. It is decadent and delicious and just as good eaten alone by the spoonful as it is on the cake. Not that I've tried.

White Cake: 
Do as you please (my favorite boxed brand is Betty Crocker).
Regardless, be sure to use two eight-inch cake pans.

White Chocolate Cream Cheese Frosting:
6 oz. white chocolate, chopped
1/2 cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2 tsp. vanilla extract
3 cups powdered sugar

Put the white chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water or the bottom of a double boiler. Stir until the chocolate is melted and smooth. Transfer to a large bowl.
Add the butter, cream cheese, and vanilla to the chocolate and beat with an electric mixer on low speed until smooth, about 1 minute. Add the powdered sugar, mixing until the frosting is smooth, about 1 minute.

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