Reviewed: Feb. 10, 2009

This cake was an absolute nightmare to make. The cake itself ended up turning out ok, but I had to put it in a 9x13 since i didn't have round pans. it just took a VERY long time to get done, and I had to trim the edges because they were so crusty. I completely cooled the whitechocolate mixture for the frosting, and worked fine except it was too thick when I was making it. i did use powdered sugar so it wouldn't get grainy. I felt like there was way too much butter for the amount of sugar. Since it was so thick I added a little water, and a little more sugar. I covered it and went to work, when I got back it was too thick to spread. so I added a little more water and mixed it up- looked good, then it started to seperate. I added alittle more sugar, looked good. then it started to seperate. I finally fixed it by adding a ton of sugar and mixing it really good. it seemed to stay together. i cut the cake in half, put a layer of the frosting and a layer of raspberry jam in the middle and then frosted the whole thing. It was for a baby shower the next day. I was soo nervous that it wasn't going to taste good but everyone liked it- someone even asked for the recipe. But i wouldn't give it to her because it was such a pain to make. even if everything worked smoothly there are still takes a really long time. I would not make it again.

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mndbfan

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Reviewed: Feb. 3, 2009

We all loved the frosting the best. It was very easy to make and was very yummy. Frosting even tastes great on chocolate cupcakes. The cake was very moist and also tasted great. Thanks for the recipe!

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Becky

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

This is a great receipt, but my god it's so sweet! I'll definately make it again but I'll put in a bit less sugar. I baked the whole cake in one time, took 1hr instead of 35 minutes, but it's less work. The cake rises while baking, but gets compact when cool - stays very moistue which I like. As with the frosting, it feels very crunchy when just made, but tried it again after about 4 hrs and the sugar melted nicely and texture was smooth. I'm thinking of trying this frosting with a brown chocolate cake...

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Polarmist

Cooking Level: Expert

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Reviewed: Jan. 20, 2009

I was expecting a lot more from this cake then what it delivered. It is great that someone took the time to put it online, however, it just was disappointing. The cakes did not want to come out of the pans. Next time I would grease and flour them and put parchment paper down on the bottom with butter on top of the paper as well. Also, the frosting did not have much white chocolate taste to it and the frosting was not as thick as I like my frosting to be. However, who ever put this recipe online thank you for your effort.

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morgan

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Reviewed: Jan. 15, 2009

I made this cake for dessert for a dinner party and it was a huge hit! Everyone had seconds and even thirds. I followed the recipe almost exactly except that I substituted the buttermilk for coconut milk. I also used coconut milk instead of milk for the icing. The coconut flavor is subtle but I think it creates a very pleasant fresh, creamy and slightly fragrant dessert. I will definitely make this cake again and highly recommend it. I hope you and your friends and family enjoy it!

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Meowie

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Reviewed: Dec. 12, 2008

I did not care for this!!!! The cake did not cook properly. Ended up with a gooey greasy mess in each pan that overflowed onto the bottom of the oven. No doubt something I did wrong... Chocolate mixture not cooled first? Frustrating waste of time and money and no birthday cake for DW. Perhaps a few more hints in the recipe would help. The frosting came out very well though ;)

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meilinsdad

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Reviewed: Oct. 27, 2008

I was intimidated by this recipe. I finally broke down and made it, it was great. I really enjoyed the Chili's white chocolate molten cake so I attempted to make that. I put some batter in a texas pie pan baked them, removed the middle, froze them, added some melted white chocolate to the middle, flipped them onto the serving plate, microwaved them until they were warm. I drizzled the frosting overtop and then added some fresh raspberries. it was very good and very sweet.

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danielle

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

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Reviewed: Oct. 12, 2008

I followed the recipe exactly with one exception.... I did not see the other notes on not using white chocolate chips. But otherwise I followed it exactly. I could not get the cake out of the pan was my main problem..... It tore apart. On the good side, the taste was great - just didn't look pretty. Ray

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Raynelle

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Reviewed: Aug. 21, 2008

I'd really give this recipe 4.5 stars- good taste and texture. The one downside to me is that it's a little oily. I made this recipe for a wedding cake and someone told me that it was the best wedding cake she had ever tasted. I made my own white chocolate butter cream icing.

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LG

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Reviewed: Jul. 31, 2008

I did not care for this recipe.

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Mrs.Norris

Cooking Level: Expert

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Reviewed: Jul. 2, 2008

This is a really great recipe. The two reviews at the top of the list with the tips on how to make this cake turn out well were spot on. I used this recipe in conjunction with a dark chocolate cake recipe to make a white chocolate/dark chocolate layer cake. My coworkers devoured the cake and couldn't stop talking about it. I was able to get the icing to whip beautifully (room temp butter). It was very light and fluffy. It only became runny/melted during transport because my car was very hot and I have no A/C :D. When heating the milk/flour/chocolate mixture on the stove I spent about 20-30 minutes stirring it constantly on medium heat. When it cooled it was gelatinous like one solid lump. The cake itself was interesting. Like everyone says it is very heavy, but mine did NOT turn out greasy. (I don't think some people know how to follow directions >.<) To lighten the cake I'm going to use a little less flour next time and try to get more air in the cake mix. It took me a very long time to complete this cake since this was my first complicated bake. It is time consuming but WELL worth the effort. Oh I didn't have any white baking chocolate but I found some white chocolate morsels from tollhouse. It probably saved me time from having to chop baker's chocolate. I only gave 4 stars because it is a very heavy cake and the white chocolate flavor didn't really come out in the cake. Perhaps more white chocolate next time for me?

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collegebaker09

Cooking Level: Intermediate

Home Town: Caldwell, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Jun. 23, 2008

I have made this cake twice in the last two weeks...The first time I made it for my son's homecoming from Iraq..(He took the cake)....The second time I made it for us at home, becasue after I tasted it, I kept craving it.... The cake was rich, moist, and loved by everyone....The first cake that I made the frosting wasn't set as nice as I would have liked it to be....I did cook the chocolate, flour, and milk mixture a little longer the second time, and it did set a little bit better the second time.... EXCELLENT TASTE, and ENJOYED BY ALL...

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LUV2COOK

Cooking Level: Intermediate

Living In: Valley City, North Dakota, USA

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Reviewed: May 12, 2008

I found this recipe on this site a few years ago and it is everyone's favorite!!! We make it for every special occasion now. Just make sure that when it says "cool completely," you actually cool the chocolate mixture completely.

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Amy B

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Reviewed: Apr. 23, 2008

This white chocolate flavor in this cake was easy to recognize. It is not a light cake- the texture was dense and moist. If you want to cool down your melted chocolate mix quickly, set the saucepan in a bowl of ice water. I was able to use it right away.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Apr. 9, 2008

Cake- The cake turned out pretty good, it could have been more moist but that could be because I used plain yogurt instead of buttermilk Frosting - Awful. It was so runny and it was yellow instead of white. I couldn't use it. And I did wait for the chocolate and milk mixture to cool. I used store bought vanilla frosting instead Overall- My husband liked it.

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C Kostick

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Reviewed: Feb. 18, 2008

I followed the directions exactly and it turned out great! The only thing I changes is I made it in 3 square pans. The cake is even better the 2nd and 3rd day! The frosting is grainy due to the white sugar, next time I will try confectioners sugar instead. I will make this again and again.

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Gina

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 5, 2008

This cake was good, but I used a cream cheese frosting instead of the white chocolate frosting. I also cut the white chocolate by 1 1/2oz which made it just sweet enough. The majority of the cake was gone less than 24hrs later!

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jenniejenn1

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Reviewed: Dec. 24, 2007

The cake was very good and I used ultra sifted cake flour to make it which made it light and fluffy, very moist and rich. I did not have much success with the white chocolate icing so we ended up just using a store bought cake decorating icing.

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auntychanty

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Reviewed: Nov. 2, 2007

Hi! I've made 2 of these now. One for a Friends birthday and one for my birthday. I was a little scared by the "greasy" cake review and the "runny icing" review too. It turns out both are fairly simple fixes. Here are my tips. 1. The butter and the chocolate mixes have got to be at room temperature. This is the #1 way to mess this recipe up. 2. Both the cake and the icing get their lightness from the air you whip into the butter-sugar mix. This cake doesn't really "rise", all of the air gets whipped into the butter-sugar. When you add the flour and butter milk to the mix, keep your mixer on stir, and try not to let it get to dry or too wet or to dry while mixing. If your butter or your chocolate is warm, or you get it dry and the air bubbles break out of the mix, it turns out really thick like Jiffy-mix cornbread. See tip #1. 3. The icing whips up and has a final consistency that is thicker than whipped cream. If your butter is too cold or you try to soften it in the microwave, it comes out runny. If you put the chocolate in too hot, it comes out runny. Runny icing, unlike flat cake, can be saved. Leave it in the mixing bowl and stick it in the fridge. You should be able to whip most of the air back into it after it cools. 3. The tip about leaving it on the counter overnight is spot on. A lot of the sugar crystals dissolve into the butter and it gets creamier. Definitely better on day 2. 4. You can't ice the cake while it's warm from the oven. The i

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