Tuesday, October 07, 2008

I Made It...

... a new cake recipe that is! Perry Noble recently posted his top five favorite desserts, one being a cake Lucretia, his wife makes. So, I made it for Craig and the girls. It was a White Chocolate Fudge Cake... and it was OUT of this world! It was so good I had to remind myself that I actually made it myself!!! The photo is not so great... and the cake could have looked prettier I think, but we were going for taste and we got it!

I took a piece to my assistant at work (which I literally had to wrestle from Craig!) and she kept saying, "I just can't believe you actually made this yourself!" I THINK that was supposed to be a compliment! LOL! All in all, Perry.. you were right, it was awesome.... and Lucretia, THANKS for sharing!

Anyhow, Here is the recipe for those of you who don't ready Perry's blog (which you should if at all possible)...

Lucretia Noble's White Chocolate Fudge Cake
1 box white cake mix
vegetable oil
(these three things are dependent upon what the box mix calls for.)
1 package white chocolate pudding
1 tsp vanilla
3 oz melted white chocolate

1 can vanilla icing
3 oz melted white chocolate
1 tsp vanilla
8 oz cool whip

1/4 c powdered sugar
6 oz melted chocolate ( semi-sweet or milk)
3 tbsp butter
2 tbsp lt corn syrup

Make icing first. Mix can icing and melted white chocolate and then mix in vanilla. Lastly, fold in cool whip by hand. Allow icing to refrigerate while making other layers.

Make fudge filling next. Heat butter until melted and then stir in melted chocolate. Stir in corn syrup. Lastly, stir in sifted powdered sugar to warm mixture. Allow filling to refrigerate while making cake.

Prepare cake mix according to directions on the box. Mix in vanilla, pudding powder, and melted white chocolate. Place cake batter evenly into 2 greased, round cake pans. Cook per directions on cake mix box. Allow cake layers to cool before putting cake together.

Putting it all together - 1st cake layer, fudge filling, 2nd cake layer, and then ice entire cake. Refrigerate cake until ready to serve.

1) icing and filling need to be firm enough to stay on cake but soft enough to spread easily
2) make sure melted chocolates are mixed in well
3) make sure powdered sugar is sifted and mixed in well
4) I usually do not use all fudge filling in 2 layer cake. You can but fudge layer is fairly thick if you do.
5) I usually do not use all icing on 2 layer cake as it is also thick if you do, but some people like thick icing.

Above recipe makes average size 2 layer cake. Can double cake mixture and make deluxe size 3 layer cake with 2 fudge filling layers between each cake layer. I do not double icing and filling recipe if I make 3 layer cake, but if you like thick fudge and icing layers then you would need to double those also.

If you get a chance... try it... it won't be the last time, I guarantee it!


Anonymous said...

You would have to post this on Prayer and Fasting Day at my church, wouldn't you? LOL...looks fabulous!!!!

Deanna Shrodes said...

Okay I'm getting ready to make this cake and I know it says refrigerate until serving. What if there is some left over, do you you put it back in the fridge? I know you'll probably say, "there will be none left over..." right?

Tara Sloan said...

LOL! The icing, right??? I did end up throwing some out. Of course that was after we all ate a little!

How was the cake? did you like it??

Pastor Shelisa Hull said...

OH MY! I must say this looks DIVINE!! We are on our corporate 21 day fast...but I promise you that somtime the first week of November I will be tasting that icing for real....not just trying to lick it off the screen :o) LOL

I love you!