Recipes

Red Velvet Cake with White Chocolate Cream Filling, and White Chocolate Buttercream Frosting

The Cake:
(Makes one 8" or 9" round)

1 1/4 cups all-purpose flour
5 tsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1 egg, at room temperature
3/4 cup vegetable oil
1 tbsp red food coloring, if using gel based food coloring use 1/4 tsp
1 tsp vanilla extract
1/2 cup buttermilk
1 tsp cider vinegar

Preheat oven to 350 degrees
1. Place flour, cocoa powder, baking soda, baking powder, and salt in bowl and mix together, then set aside.
2. mix vegetable oil and sugar together until fluffy.
3. add in vanilla extract and food coloring.
4. add bowl of dry ingredients, and buttermilk by alternating between the dry and the buttermilk.
5. mix in the cider vinegar.

The Filling:

1/2 pint heavy whipping cream
2  tbsp powdered sugar
4 tbsp powdered white chocolate or 9 oz white chocolate
1 1/2 cups sliced strawberries

If opting for melted white chocolate:  Break up white chocolate into equal amounts, and melt in double boiler or microwave. If using microwave, heat in 30 second intervals until fully melted.

Using a chilled bowl beat whipping cream, powdered sugar  and chocolate Until stiff peaks form. Add more sugar or chocolate to your preferred taste.
Fill cake with the chocolate cream, then add sliced strawberries on top.

The Frosting:

2 sticks unsalted butter, at room temperature
1 1/2 lbs powdered sugar, approx 4 cups
1 tsp vanilla extract
1/4 tsp almond extract
9 oz white chocolate
2 tbsp milk (optional)

1. Break up white chocolate into equal amounts, and melt in double boiler or microwave. If using microwave, heat in 30 second intervals until fully melted.
2. Beat  butter and powdered sugar until creamy
3. add in vanilla and almond extracts
4. add in melted white chocolate (make sure it has cooled slightly)
5. add in milk to get desired thickness.
NOTE: the melted chocolate if too hot will liquidfy the butter. Butter should be just above room temp or cold. If using cold butter you will need to beat ingredients longer to ensure the butter softens to correct consistency.

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The Cream Puff
Recipe from Maida Heatter's "Book ofGreat Desserts"  page 314