Swiss White Chocolate Cake
This cake is luscious and amazingly moist and melt-in-your-mouth good. The texture was PERFECT, but the cooking time was definitely guess work. I used two 9 inch pans and I cooked them a few minutes longer than it suggested.
When the cake started to get slightly more golden on top than I though was best, (mostly because it makes me nervous that it will be burned!) I turned down the oven, let out some heat, and moved it to the lower rack of the oven to finish. That seemed to help.
Also, it definitely needs more white chocolate. I used almost double the white chocolate and the flavor was only faintly white chocolaty.
I made an icing out of cream cheese, butter, a bit of vanilla extract, powdered sugar and a whole bag of ghiradelli white chocolate chips. I would recommended those over any other white chocolate, to be honest.
3 users found this review helpful
Feb. 27, 2011