Increase oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream butter and ...

Serve with the Banana and White Chocolate Cake. Posted 23 Feb 2004 23 Feb 2004 Mon 23 Feb 2004 at 1:13pm , updated 16 Sep 2017 16 Sep 2017 Sat 16 Sep 2017 at 7:45am Share options ...

1 cup butter or margarine, softened. 4 eggs, separated. 2 1/2 cups sifted cake flour. 1 cup buttermilk. Combine chocolate and water, stirring until chocolate melts, set aside.

In a medium saucepan, melt the 3 sticks of butter. Cook over low heat, stirring occasionally, until foamy, about 5 minutes. Continue to cook, stirring frequently, until the milk solids turn brown ...

Preparation. For the cake: 1. Preheat oven to 350 F. 2. Place a small saucepan over low heat and add in the milk and instant coffee. Once the milk warms and begins to release steam, remove from ...

Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for ...

The newly debuted White Chocolate Layer Cake is a delicious addition to Chicken Salad Chick’s Southern-style menu, made from a time-honored recipe and hand-frosted the old-fashioned way.

Ingredients: Cake: 125g butter. vanilla. 200g castor sugar. 2 eggs. 3 bananas mashed. 50g pecans. 80g sour cream. 300g self-raising flour. 2g bicarb. Topping: 125g ...