White Ivory Cream Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: White Ivory Cream Cake
Categories: Cheesecakes, Chocolate
Yield: 12 servings

Cake:
8 oz White chocolate; finely
-chopped
3 c Cake flour; sifted
2 ts Baking powder
1/2 ts Salt
1/2 c Unsalted butter
1 1/4 c Granulated sugar
3 lg Eggs
2 ts Vanilla extract
1 c Milk; plus
1 tb Milk
Filling and frosting:
1 1/2 lb White chocolate; finely
-chopped
2 1/2 c Heavy cream
6 tb Unsalted butter
1/2 c Macadamia nuts; coarsely
-chopped
1 Macadamia nuts; for garnish
Fresh strawberries; for
-garnish

Recipe by: Mrs. Fields I Love Chocolate! Cookbook
Preheat the oven to 350 degrees; butter and flour two
9-inch cake pans. In a double boiler, melt the white
chocolate over hot, not simmerin, water; set aside to cool
slightly. In a medium bowl, whisk together the flour,
baking powder and salt. 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,
beat in the melted chocolate and vanilla extract. In three
additions, on low speed, alternately beat in the flour
mixture and the milk; beat for about 20 seconds until just
smooth. Pour the batter into the prepared pans and bake
for 25 to 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. To
prepare the filling an 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. Cover and let stand for 5 minutes, then stir
until smooth. Refrigerate for about 1 hour until firm
enough to spread. Spread the bottom cake layer with 1 cup
of the chilled white chocolate mixture. Arrange the
chopped macadamia nuts over the filling. Top with the
second cake layer. 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 slice with a fanned
whole strawberry. Penny Halsey (ATBN65B).

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