Recipe Talk

Debbie fields' italian cream cake

Yield: 10 Servings

1 cup Butter -- softened

1 1/2 cup Sugar

5 Egg yolks

1 teaspoon Baking Soda

1 cup Buttermilk

2 cup Cake flour

2 teaspoon Vanilla

1 1/2 cup Packed shredded coconut

1 cup Chopped pecans

5 Egg whites

Frosting:

1 cup Butter -- softened

2 8oz pkgs.

2 teaspoon Vanilla extract

2 pounds Powdered sugar

Cream cheese -- softened

Preheat oven to 350. Grease and flour three 8" cake pans. Cream butter and sugar till light and fluffy. Beat in egg yolks one at a time, beating well after each addition. Mix buttermilk and baking soda together. Add buttermilk mixture and flour to batter alternately. Stir in vanilla, coconut and pecans. Beat egg whites till stiff peaks form. Gently fold whites into batter. Divide batter evenly in cake pans. Bake 25 minutes. Cool in pans on rack for 10 min. Invert onto rack and cool completely. Beat together butter, cream cheese, vanilla and powdered sugar till mixture has consistency of sour cream and is spreadable. --Assemble cake: split each cake half horizontally using a serrated knife. (You'll have 6 cake layers.) Place 1 layer on serving plate and frost. Layer and frost all. Frost sides if there's enough frosting left. Chill well before serving. THIS IS A VERY TALL CAKE!! Very moist and very, very rich. Enjoy!!! Posted by JanMary

Debbie field's white chocolate bundt cake

Yield: 8 Servings

3 cup All-purpose flour

1 teaspoon Baking powder

1/4 teaspoon Baking soda

1/2 teaspoon Salt

16 teaspoon Unsalted butter; softened, plus one teaspoon
for buttering the pan

2 cup Sugar; plus 2 tablespoons for sugaring the pan

1 1/2 teaspoon Pure vanilla extract

1/2 teaspoon Pure almond extract

5 large Eggs; at room temperature

4 ounce White chocolate; melted and still warm

1 cup Sour cream

4 ounce White chocolate chunks or chips

8 ounce White chocolate; coarsely chopped

1/2 cup Heavy cream

4 ounce Semisweet chocolate; melted and still warm

CAKE WHITE CHOCOLATE GANACHE 1. Preheat oven to 350 degrees F, Butter and sugar bundt pan. 2. In a bowl, sift together the flour, baking powder, baking soda, and salt. 3. Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until light and fluffy. Add the vanilla and almond extracts and eggs, 1 at a time, beating for 20 seconds after each addition. Slowly beat in the melted chocolate. Scrape down the bowl. 4. Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition. Place the batter in the prepared pan in 3 layers, separating each layer with chocolate chunks or chips. 5. Bake for 44 to 60 minutes. The top will be brown, and a cake tester inserted in the center will come out with a few crumbs on it. Remove the cake to a wire rack to cool for 15 minutes, then invert it onto the wire rack and let cool to room temperature. Make the ganache: 6. In a ceramic or glass bowl covered with plastic wrap, heat the white chocolate with the heavy cream on High in a microwave oven for 30-second internals, stirring after each interval, until smooth. Let the ganache cool for about 10 minutes, ten drizzle it over the cake in a decorative pattern. 7. Pour the melted semisweet chocolate into the squeeze bottle and squeeze it over the white chocolate in a decorative pattern. 8. Transfer the cake to a serving plate. Formatted and Busted by Carriej999@AOL.com 3/6/98 Recipe by: Debbie Fields