Day: March 24, 2022

White Chocolate Pecan Cake with Raspberry White Chocolate Frosting Recipe

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White Chocolate Pecan Cake with Raspberry White Chocolate Frosting Recipe – Incredibly moist, tender and delicious this white chocolate pecan cake has a subtle white chocolate flavor and crunchy pecans in every bite. The raspberry white chocolate frosting is rich, creamy and delicious. One bite and you can’t stop!



White Chocolate Pecan Cake with Raspberry White Chocolate Frosting Recipe

Incredibly moist, tender and delicious this white chocolate pecan cake has a subtle white chocolate flavor and crunchy pecans in every bite. The raspberry white chocolate frosting is rich, creamy and delicious. One bite and you can’t stop!

Total time: 1 hour
Yields: 12 slices

INGREDIENTS

  • 4 ounces white baking chocolate, roughly chopped
  • 2/3 cup milk
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs, room temperature
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • White Chocolate Frosting
  • 4 ounces white baking chocolate, roughly chopped
  • 1 package (8 oz) cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 2-4 tablespoons raspberry preserves
  • Pecans and fresh raspberries to decorate

DIRECTIONS

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
  2. In a small saucepan, add milk and white chocolate and heat over medium flame until chocolate is melted. Set aside to cool for 5-10 minutes.
  3. In bowl of a stand mixer, add butter and sugar and beat with paddle attachment beat on low speed until light and fluffy, about 5 minutes.
  4. Beat in eggs, one at a time, scraping sides of bowl with a spatula, if needed.
  5. Beat in oil and cooled melted chocolate mixture.
  6. Alternately add buttermilk with all-purpose flour and baking soda. Beat until just combined.
  7. With a spatula, stir in pecans. Expect batter to be thin. Do not add any more flour!!!
  8. Divide cake batter between two cake pans.
  9. Bake in preheated oven for 28 minutes or until a toothpick inserted in center comes out clean.
  10. Remove from oven and cool completely in cake pans before inverting on wire racks.
  11. To prepare frosting: Add white chocolate to a heatproof bowl placed on top of a saucepan with simmering water (make sure bowl does not touch water). Stir until chocolate is melted. Remove and let cool completely.
  12. In bowl of a stand mixer, add cream cheese and butter and beat with paddle attachment on low speed until light and fluffy.
  13. Stir in melted and cooled while chocolate followed by powdered sugar, 1/2 cup at a time, beating well after each addition.
  14. Once all sugar is added, increase mixer speed to medium-high and beat for an additional 2 minutes.14
  15. Remove 1/3 of frosting and mix with raspberry preserves.
  16. Spoon and spread raspberry white chocolate frosting over top of first layer.
  17. Top with second cake layer.
  18. Refrigerate for 30 minutes.
  19. With a small spatula or back of a spoon, frost top and sides of entire cake with remaining white chocolate frosting.
  20. Decorate cake with pecans and raspberries.

Notes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Melt-in-Your-Mouth Orange Vanilla Cookies Recipe

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Melt-in-Your-Mouth Orange Vanilla Cookies Recipe – One secret ingredient makes these orange vanilla cookies simply melt in your mouth! Packed with freshly grated orange zest and vanilla bean paste, these orange vanilla cookies are the perfect addition to your cookie tray!



Melt-in-Your-Mouth Orange Vanilla Cookies Recipe

One secret ingredient makes these orange vanilla cookies simply melt in your mouth! Packed with freshly grated orange zest and vanilla bean paste, these orange vanilla cookies are the perfect addition to your cookie tray!

Total time: 22 minutes
Yields: 3 dozen cookies

INGREDIENTS

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 cup Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons grated orange zest
  • Pinch of salt
  • 1/3 cup cornstarch
  • 3 3/4 cups all-purpose flour*

DIRECTIONS

  1. In a mixing bowl, fitted with paddle attachment, add butter and powdered sugar. Beat on low speed until light and fluffy, about 3 minutes
  2. Add vanilla bean paste and orange zest and beat to combine
  3. In a separate bowl, sift together salt, cornstarch and flour
  4. Add flour mixture to cookie dough. Beat until just combined
  5. Refrigerate cookie dough for 30 to 40 minutes until easy to handle
  6. Using a medium size scoop, divide cookie dough into 36 pieces
  7. Roll each piece of cookie dough between your palms to form a ball
  8. Place all cookie balls on 2-3 baking sheets line with parchment paper
  9. Return to fridge to chill for an additional 10-15 minutes
  10. Heat oven to 350F°
  11. Bake cookies, one baking sheet at a time, for 12 minutes until barely golden
  12. Let cookies cool completely on the baking sheets before transferring to a wire rack

Notes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.