{"id":855,"date":"2009-05-04T13:47:35","date_gmt":"2009-05-04T19:47:35","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=855"},"modified":"2009-05-04T15:40:35","modified_gmt":"2009-05-04T21:40:35","slug":"white-german-chocolate-cake","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/05\/04\/white-german-chocolate-cake\/","title":{"rendered":"White German Chocolate Cake"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-856\" title=\"cake5\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake5.jpg?resize=500%2C347\" alt=\"cake5\" width=\"500\" height=\"347\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake5.jpg?w=500 500w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake5.jpg?resize=300%2C208 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>This recipe is from <a href=\"http:\/\/allrecipes.com\/Recipe\/Claras-White-German-Chocolate-Cake\/Detail.aspx\" target=\"_blank\">allrecipes.com<\/a>. \u00a0It reminds me a lot of Italian Cream Cake, probably due to the cream cheese frosting I decided to frost the cake with. \u00a0The coconut and pecans also make it a close relative to my all time favorite Italian Cream Cake. \u00a0By the way, I have an undying love for cream cheese frosting. \u00a0Here is the recipe I always use.<\/p>\n<h3>Cream Cheese Frosting<\/h3>\n<ul>\n<li>1 stick butter, room temperature<\/li>\n<li>8 ounces cream cheese (full or low fat) room temperature<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>powdered sugar, somewhere between 2 and 4 cups<\/li>\n<\/ul>\n<p>Beat together butter and cream cheese, then beat in vanilla. \u00a0Add powdered sugar a 1\/2 cup at a time until desired consistency is reached. \u00a0I like mine pretty stiff. \u00a0\u00a0<\/p>\n<p>The cake was very good. \u00a0It had a nice texture and flavor, but I couldn&#8217;t really taste the white chocolate. \u00a0I will probably continue to use my recipe for Italian Cream Cake which is pretty similar to this cake, only without the white chocolate. \u00a0My recipe for Italian Cream Cake also uses the addition of beaten egg whites to give a light and airy texture. \u00a0I served this cake after dinner for some guests and it was a hit. \u00a0I only had two 9 inch pans, so I divided to batter between them and the cake turned out fine. \u00a0I did have some sticking issues, but nothing disastrous. \u00a0<\/p>\n<h3>White German Chocolate Cake<\/h3>\n<p>\u00a0<\/p>\n<ul>\n<li>4 (1 ounce) squares white chocolate, chopped<\/li>\n<li>2 1\/2 cups sifted cake flour<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 cup butter<\/li>\n<li>2 cups white sugar<\/li>\n<li>4 egg yolks<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1 cup buttermilk<\/li>\n<li>1 cup chopped pecans<\/li>\n<li>1 cup flaked coconut<\/li>\n<li>4 egg whites<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<ol>\n<li><span>Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.<\/span><\/li>\n<li><span>In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.<\/span><\/li>\n<li><span>In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1\/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.<img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-857\" title=\"cake\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake.jpg?resize=400%2C300\" alt=\"cake\" width=\"400\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake.jpg?w=400 400w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake.jpg?resize=300%2C225 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><br \/>\n<\/span><\/li>\n<li><span>Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.<\/span><\/li>\n<li><span>Frost with cream cheese frosting.<\/span><\/li>\n<\/ol>\n<p>Layer number one. \u00a0There is a little something missing from the top and the edge, a little snack for me that will be covered in frosting&#8230;so its not a problem!<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-858\" title=\"cake2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake2.jpg?resize=600%2C332\" alt=\"cake2\" width=\"600\" height=\"332\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake2.jpg?w=600 600w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake2.jpg?resize=300%2C166 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Spread a thin layer of frosting on the top of the bottom layer and place the next layer directly on top. \u00a0Don&#8217;t use too much frosting or it will ooze out the sides after you frost the cake.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-859\" title=\"cake3\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake3.jpg?resize=450%2C433\" alt=\"cake3\" width=\"450\" height=\"433\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake3.jpg?w=450 450w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake3.jpg?resize=300%2C288 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Apply a thin layer of frosting to the entire cake. \u00a0This is the crumb coat. \u00a0As you can see it is not pretty! \u00a0That&#8217;s ok because its going to be covered with&#8230;more frosting! \u00a0After I apply a crumb coat I place the cake in the fridge for about 30 minutes. \u00a0Then I apply the presentation coat of frosting. \u00a0It will be crumb free and lovely.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-860\" title=\"cake4\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake4.jpg?resize=450%2C316\" alt=\"cake4\" width=\"450\" height=\"316\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake4.jpg?w=450 450w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/cake4.jpg?resize=300%2C210 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" data-recalc-dims=\"1\" \/><\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/05\/04\/white-german-chocolate-cake\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>This recipe is from allrecipes.com. \u00a0It reminds me a lot of Italian Cream Cake, probably due to the cream cheese frosting I decided to frost the cake with. \u00a0The coconut and pecans also make it a close relative to my all time favorite Italian Cream Cake. \u00a0By the way, I have an undying love for [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-dN","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/855"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=855"}],"version-history":[{"count":6,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/855\/revisions"}],"predecessor-version":[{"id":865,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/855\/revisions\/865"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}