White Ivory Cream Cake

[Mama Mangia]

White Ivory Cream Cake



-----CAKE-----
8 ounces White chocolate -- finely
3 cups Sifted cake flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 Stick unsalted butter (1/2c)
1 1/4 cups Sugar
3 large Eggs
2 teaspoons Vanilla
1 cup + 1 T milk
-----FILLING AND FROSTING-----
1 1/2 pounds White chocolate -- finely
2 1/2 cups Heavy cream
6 tablespoons Unsalted butter
1/2 cup Coarsely chopped macadamia

-----GARNISH-----
White macadamia nuts &
Strawberries or raspberries

1. Preheat oven to 350F. Butter and flour 2 9-inch cake pans.

2. Make the Cake: In a double boiler, melt the white chocolate
over hot, not simmering, water. Set aside to cool slightly.

3. In a large bowl with an electric mixer, cream the butter and sugar.
Beat in the eggs one at a time, beating well after each addition.
On low speed, add the melted chocolate and the vanilla.
In three additions, on low speed, alternately beat in the flour mixture and the milk.
Beat until just smooth, about 20 seconds.

4. Pour the batter into the prepared pans and bake for 25 - 30 minutes
or until the top is golden and a cake tester inserted in the center comes out clean.
Set the cake pans on a wire rack to cool for 20 minutes.
Then invert the cakes onto the racks to cool completely.

5. Prepare the Filling and Frosting:
Place the white chocolate in a medium bowl.
In a small heavy saucepan, bring 1 1/2 cups of the cream and the butter to a simmer.
Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.
Refrigerate the white chocolate mixture until firm enough to spread, about 1 hour.

6. To Assemble: Spread the bottom layer with 1 cup of the chilled white chocolate mixture.
Arrange the chopped macadamia nuts over the filling, and top with the second cake layer.

7. In a medium bowl, beat the remaining 1 cup cream until firm peaks form.
Fold the whipped cream into the remaining white chocolate mixture.
Spread this over the top and sides of the cake.
Arrange whole macadamia nuts around the rim and base of the cake.
Chill until ready to serve. Garnish each piece with a fanned strawberry or raspberries.

[Mama Mangia]

Chinese Wedding Cake


1 yellow cake baked in a 9 x 13 pan
1 (6ounce) box vanilla instant pudding mix
2 cups milk
8 ounces cream cheese
8 -1/4 ounces crushed pineapple drained (use amount desired, more or less to your tastes)
1 (9 ounce) container Cool Whip
14 ounces angel flake coconut (use amount you desire)
12 maraschino cherries



After you have baked your cake in a 9x13 pan, allow it to cool.
Then take a large bowl and combine your milk, pudding mix, and cream cheese.
Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
After the pudding mix has thickened, spread it over the baked cake.
Then take your drained pineapple, and spread it over the pudding mixture.
Next you will take your cool whip and spread it evenly over the pineapple.
To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake.