White Chocolate Cake from Dede Wilson's 'the Wedding Cake Book'

Ingredients

• 8 ounces white chocolate, finely chopped (see step 3)
• 2 cups unsifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 ounces unsalted butter, at room temperature
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2/3 cup whole milk

Directions

1. 1

   Preheat oven to 350°-- I bake at 300° for 20 minutes then increase oven temp to 325° or you could use bake even strips.

2. 2

   Prepare pans with cooking spray and parchment.

3. 3

   Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.

4. 4

   Meanwhile, sift together the flour, baking powder, salt and set aside.

5. 5

   Place the butter in the bowl of your mixer, and with the flat paddle, cream butter.

6. 6

   Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.

7. 7

   Add the eggs, one at a time, beating well after each addition.

8. 8

   Scrape in the melted chocolate and beat until the batter is smooth.

9. 9

   Add the dry ingredients alternately with the milk in 3 separate batches.

10. 10

    Pour into prepared pans.

11. 11

    Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.