This is a three-layer white chocolate cake with a luscious white chocolate cream cheese frosting. The cake is studded with pecans, which you can also use to decorate the top of the cake, if desired.
- 21 Apr 2011
Altered ingredient amounts. I didn't bake the cake but I used the icing recipe from here. To be honest, the butter and cream cheese was too much, so I had to take away 1/2-1/4 of that mixture and added it to the white chocolate-I also added another 40grams of white chocolate because the chocolate flavour would have been drowned and we would not have been able to taste it. Other than that, I like the texture and taste. Thanks - 21 Apr 2011
A basically good cake but this recipe needs some refinement. I make it yesterday for my boyfriend's birthday... it made a 3-layer cake as the recipe stated and it was a very dense cake.....although moist. The flavour was OK but I feel that it needed more of the white chocolate flavour in the cake itself. The icing was very sweet and also needed more of the white chocolate flavour and a way to cut the almost overpowering sweetness. If I were to make this recipe again I would downsize it to a 2-layer cake... the 3-layer was ungainly to handle and with the three layers, too big a slice for people, even sliced very thin, which was dicfficult to do. Maybe a tube or bundt pan plus cupcakes would be better instead of three layers??? The icing recipe made a lot of icing and I have a bunch left over and I used a lot on the cake too! We love icing! The cake goes well with fresh strawberries but as I discovered yesterday, do not put sliced fresh strawberries between the layers as they cause the cake to slide around! I fed 10 people and have a big chunk leftover but a lot of the pieces had to be thrown out as people could not eat that much cake! Live and learn! I think I might try this one again but on a smaller scale as not to waste these delicious and expensive ingredients! - 23 Mar 2003 (Review from Allrecipes US | Canada)