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A couple of requested cake recipes

Cooking_Monster's picture

A few weeks ago I promised to post two of my favorite Southern Living recipes. In the meantime I've completely forgotten who requested them, but whoever you are, I hope you enjoy them as much as I do.

Cooking_Monster's picture

(post #60160, reply #1 of 16)

This is one of my all-time favorite cakes, easy to make and incredibly delicious. It's won me more marriage proposals than any other cake I've ever made, from both men and women! Even if you're not a white chocolate fan you will love this cake. I like to fill it with fresh strawberries, blueberries, or raspberries when they're in season. It originally appeared in the March '94 issue of Southern Living.

The cake:
1 1/2 cups butter
3/4 cup water
4 oz. white chocolate, broken into pieces
1 1/2 cups buttermilk
4 large eggs, lightly beaten
1 1/2 teaspoons vanilla
3 1/2 cups flour (all-purpose is OK)
1 cup chopped, toasted pecans
2 1/4 cups sugar
1 1)2 t. baking soda

Grease and flour 3 9-inch cake pans. Preheat oven to 350.

Combine butter and water in a medium saucepan. Bring to a boil, stirring occasionally. remove from heat. Add white chocolate, stirring until it melts. Stir in buttermilk, eggs, and vanilla. Set aside.

Combine 1/2 cup of the flour with the pecans. Set aside.

Combine remaining 3 cups flour, sugar and baking soda in a large bowl. Gradually stir in white chocolate mixture. Fold in pecan mixture.

Divide batter among prepared pans and bake for 25 to 30 minutes. When cool, fill and frost with white chocolate cream cheese frosting (add fresh raspberries, blueberries, or sliced strawberries to filling to make this cake extra decadent). Decorate with white chocolate shavings, additional pecans, and/or whole berries.

White chocolate cream cheese frosting:
4 oz. white chocolate
11 oz. cream cheese, softened
1/3 cup butter, softened
6 1/2 cups powdered sugar
1 1/2 teaspoons vanilly extract

Melt white chocolate (in microwave or double boiler). Set aside to cool 10 minutes.

Meanwhile, get out your mixer and beat the cream cheese and butter until creamy. Gradually add white chocolate, beating constantly until well blended. Gradually add powdered sugar, beating until smooth. Stir in vanilla.

Cooking_Monster's picture

(post #60160, reply #2 of 16)

This recipe ain't to shabby either. It's from November 1985.

1/2 cup butter, softened
1/2 cup shortening
8 oz. cream cheese, softened
3 cups sugar (I think I cut it to more like 2 1/2, if my memory serves)
6 eggs
3 cups all-purpose flour
1/4 t. baking soda
1/4 t. salt
1 6-oz. package frozen coconut, thawed (I used fresh grated)
1 t. vanilla
1 t. coconut flavoring (I omitted this)

Cream butter, shortening, and cream cheese. Gradually add sugar, beating well with mixer. Add eggs, one at a time, and beat well after each addition.

Combine flour, soda, and salt and add to creamed mixture, stirring just until blended. Stir in remaining ingredients.

Pour batter into greased, floured 10 inch tube pan. Bake at 325 for 1 1/2 hours.

Jean_'s picture

(post #60160, reply #3 of 16)

No marriage proposal, but I do have a couple of questions.. I have never used white chocolate for anything before. What brand should I be looking for? and on the other cake, can packaged flaked coconut be substituted? I can't remember ever seeing frozen and fresh here is very rare!

Cooking_Monster's picture

(post #60160, reply #4 of 16)

Hi Jean, look at the ingredient list on the white chocolate - it should say coco butter, and this should be the only fat listed. Lindt and Nestle do decent white chocolate. When I want to be really decadent, and when I'm somewhere I can buy it, I use Callebaut.

As for that coconut - I assume flaked would work OK, the main difference is that it will be sweetened, so cut back the sugar a litte, maybe 2 T. or so.

Happy baking!

EM_'s picture

(post #60160, reply #5 of 16)

I've made this cake and everyone loved it! I made it for my grandmother's birthday a few years back, since coconut is her favorite. BTW, she just celebrated her 104th birthday!

kai_'s picture

(post #60160, reply #6 of 16)

i BTW, she just celebrated her 104th birthday!

Congrats and happy birthday to your grandmother, EM! My maternal grandfather also reached 104 :)

Joni_'s picture

(post #60160, reply #7 of 16)

Danke schein!!!

Jean_'s picture

(post #60160, reply #8 of 16)

Thanks, CM.

RheaS's picture

(post #60160, reply #9 of 16)

Bringing back a Cook's Talk classic Tried and True recipe: Cameo Cake. My roommate asked me last week for a simple and delicious cake recipe. She doesn't bake much, but she is generally good at following recipes. She loves white chocolate and cream cheese, so I immediately thought of Cameo Cake. She made it last week for a couple of her friends who just got married and she made it again last night for a baby shower at the office today. I got to eat the domed top with leftover frosting and fresh raspberries for breakfast. Delicious! Thanks again CM.

Valley's picture

(post #60160, reply #10 of 16)

Could you please tell me how to find the Cameo Cake recipe.  Cannot remember how to do it.  Thanks.

KarenP's picture

(post #60160, reply #11 of 16)

Valley's picture

(post #60160, reply #12 of 16)

Thank you very much for the quick reply and the recipes.

chiquiNO's picture

(post #60160, reply #13 of 16)

I make this a lot, too.  Delicious!!  I mix a little raspberry liqueur with some of the icing and use it for the filling.  Then frost the cake with the white choc cream cheese icing!!  Rave reviews always!



Valley's picture

(post #60160, reply #14 of 16)

I added those notes to the recipe.  They sound very good and thank you for sending the.


chiquiNO's picture

(post #60160, reply #15 of 16)

I also decorate it with sugared pansies!!  They looked so good!



Valley's picture

(post #60160, reply #16 of 16)

They would look nice and they are one of my favourite flowers.