Wednesday, January 5, 2011

White Chocolate Party Cake

Pretty cake, huh?  So whaddya think about the ring on top of it?

Yup!  The Boy (The Fiance?), did pretty darn good.  Not ONLY was I caught off guard with the proposal, he had also organized a HUGE surprise New Year’s/Engagement party at our house!  It all started around 7pm New Years Eve.  I had pizza in my mouth when he proposed.  I was shocked, but of course I said yes.  I thought the excitement was over for the night, but about 15 minutes later my way-out-of-town friends showed up on my doorstep, and I was informed that many more people would be showing up soon.  We rang in the new year dancing on the 3rd floor of our house filled with a ton of our good friends.  Damn good new year I must say.

Now, for this cake.  I did not make this cake!  That might be a first for this blog, but my uber-talented friend & coworker Jamie brought this cake to the engagement party, and I couldn’t resist sharing it with you.  It was SO gorgeous, and SO delicious, I asked her for the recipe because I know others would love this delicious cake.  Thanks Jamie for the cake, and thanks to everyone who came, or wished me congratulations on Facebook or Twitter!

Also… there were more treats at the party, check out the adorable Strawberry Champagne Cupcakes that Lindsay of Love & Olive Oil brought, and the Chocolate Peppermint Bark Cookies Kira brought!  Yes, it is unfair to be blessed with so many talented friends.


White Chocolate Cake

cake adapted from my talented friend Jamie (she doubled this recipe to make my tiered cake)
frosting from Wilton, yields 3 cups


1 box white cake mix
3 egg whites
canola oil (amount called for according to cake mix instructions)
water (amount called for according to cake mix instructions)
1 (3.4 oz) pkg. white chocolate flavored instant pudding mix
1/2 cup sour cream
1/2 bag white chocolate chips

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
*Makes: About 3 cups of icing.*

Optional: Raspberry jam to spread between layers.


Mix cake mix, egg whites, oil & water according to package directions. Add instant pudding mix and sour cream (Jamie says these are a must for moist cakes!). Mix on medium speed for 2 minutes or until all ingredients are thoroughly combined. Stir in white chocolate chips. Bake in greased and floured pans according to package directions (it does take a little longer with the the pudding and sour cream).

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

**Jamie spread raspberry jam between the layers of cake, and I thought it was DIVINE!

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