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White Chocolate Cake

Reviewed: Jun. 29, 2010
I'm not entirely sure who timed the prep, cooking, and assembly times of this cake ... but it for sure wasn't anyone who has a clock that ticks at the same rate mine does... Perhaps if you negate all the time it takes to bring everything to room temperature ... but if you're like me and realize that you havn't taken things out yet and start from the beginning, it will take more like 4 hours just to get the cake in the oven. While ALL of the ingredients [eggs butter and buttermilk] are out of the fridge and warming I melted the chocolate. It is imperative that ALL ingredients are room temperature. Also if you're like me you're using a heavy duty sauce pan to melt the chocolate. This alone takes a Very Long time to cool itself, so from the time I got all the ingredients out, cooked the chocolate mixture beat it up in my kitchenaid-600 and placed it in the oven it was 4.5 hours later. One VERY important thing to remember when melting the white chocolate for the frosting is to be sure to add the flour to the milk while it is COLD or you will get a lumpy mess. Once the chocolate/milk/flour mixture is done cooking it cools to a VERY-non-pourable-state, and has to be spooned into the sugar-butter mix. When mixing the frosting in the final stages the reviewer who said Whip it, Whip it more and then Whip it again was SPOT ON. I turned my Kitchenaid-600 to speed 10 with the wire wisk for a good 20 minutes. MORE THAN I HAVE EVER WHIPPED ANYTHING, EVER. Voila! Now eat it!
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