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White Cream Cake

SUBMITTED BY: Meghan

"Strawberries make a beautiful garnish! I love this recipe"

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Original recipe yield 2 -9 inch round cakes

SERVINGS

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Servings
USMETRIC

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round cake pans.
In a double boiler melt the white chocolate over hot water. Set aside to cool slightly.
In a medium bowl whisk the flour, baking powder, and salt.
In a large bowl cream the butter or margarine and white sugar until light and fluffy. Beat in the melted white chocolate and the vanilla. In three additions alternately beat in the flour mixture and the milk into the creamed mixture. Beat only until just smooth. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until the top is golden.

Reviewed on Jul. 16, 2003 by DEZZERAE

i liked it........and i'm not even a big cake fan! MORE

Reviewed on Jul. 10, 2007 by MARIE2375

I LOVE this cake! My son is allergic to eggs. I needed a cake that would taste good and hold... MORE

Reviewed on Mar. 7, 2005 by PRECIOUS710

I tried this recipe and it was terrible! I should have realized, any cake with no eggs has to... MORE

Reviewed on Nov. 15, 2004 by MISSCANADA

this cake turned out wonderfully! I was a bit hesitant about the batter as it was so thick but... MORE

Reviewed on Oct. 2, 2004 by DEVILDOLL

Everytime I make this it's gone in no time! I am making it again for a party and have to make... MORE

Reviewed on Jul. 29, 2008 by homecookinmom

this recipe did not turn out at all. it tasted like semi sweet play doh and took nearly an... MORE