Recipe for cooking White Chocolate Mud Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

White Chocolate Mud Cake

1 c. butter, chopped
1 lb. white chocolate, chopped coarsely
2 c. sugar
1 c. milk
1 1/2 c. flour
1/2 c. self-rising flour
1 tsp. vanilla extract or flavoring
2 eggs, beaten lightly

White Chocolate Ganache
1/2 c. cream
12 oz. white chocolate, chopped coarsely

Grease a deep 9-in. round cake pan; line base and side with baking paper.

Combine butter, chocolate, sugar and milk in med. saucepan; stir over low heat, without boiling, until smooth. Transfer mixture to lrg. bowl; cool 15 mins..

Preheat oven to 325 degrees F.

Whisk sifted flours into mixture, then stir in extract or flavoring and eggs. Pour mixture into greased pan; bake for 1 hour.

Cover pan with foil; bake another 45 mins..

Stand cake in pan 30 mins.; turn onto a wire rack to cool.

Spread top and sides of cold cake with White Chocolate Ganache.

White Chocolate Ganache: Bring cream to a boil in sm. saucepan; pour over chocolate in sm. bowl, stirring until chocolate melts. Cover; refrigerate, stirring occasionally, about 30 mins. or until spreadable.

Serves 12.