Every luncheon needs to end with dessert and a Valentine's Luncheon is no exception. My original plan was for individual meringues, piped into heart shapes and filled with whipped cream and raspberries atop a pool of raspberry couli.Alas, the weather Wednesday was wet and dismal. Wet is not a good condition for meringue making and so I went to "Plan B".
Plan B was chocolate but not a deep dark chocolate but rather white chocolate. And a cake -- a layer cake.
Filled with orange marmalade, a half teaspoon of orange extract in the frosting and the whole sprinkled with orange peel.
With red and gold plates from a tea set, and all set atop the sideboard -- just waiting for all of us to finish our luncheon.It's an easy cake which I clipped from a magazine some years ago and never tried.
WHITE CHOCOLATE CAKE WITH ORANGE FILLING
12 oz. bag white chocolate chips
Betty Crocker white cake mix
1 1/4 cups buttermilk
2 t. vanilla
3 egg whites
6 T. butter, melted
1/4 c. orange marmalade
8 ounces cream cheese, softened.
Heat oven to 350. Grease and flour two 8 inch round pans.
Place 3/4 cup of the white chocolate chips in a small microwaveable bowl. Microwave on medium 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
In a large bowl, combine cake mix, buttermilk, vanilla and egg whites, beat at low speed about 30 seconds to mix. Gradtually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evently into pans. Bake until tops spring back when touched lightly in center. About 30 to 35 minutes. Cool cake in pan 10 minutes. Remove cakes from pans, place on wire racks. Cool completely, about 30 minutes.
Meanwhile, place remaining 1 1/2 cups white chocolate chips in medium microwavable bowl. Microwave on medium 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
Place 1 cake on serving plate, spread with orange marmalade. Top with remaining cake layer
In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate, beat until of soft spreading consistency. Immediately frost side and top of cake. Store in refrigerator.
NOTE: I added about a teaspoon of orange extract to the cream cheese before I added the chocolate. I also decorated the top with orange zest.
Betty Crocker white cake mix
1 1/4 cups buttermilk
2 t. vanilla
3 egg whites
6 T. butter, melted
1/4 c. orange marmalade
8 ounces cream cheese, softened.
Heat oven to 350. Grease and flour two 8 inch round pans.
Place 3/4 cup of the white chocolate chips in a small microwaveable bowl. Microwave on medium 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
In a large bowl, combine cake mix, buttermilk, vanilla and egg whites, beat at low speed about 30 seconds to mix. Gradtually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evently into pans. Bake until tops spring back when touched lightly in center. About 30 to 35 minutes. Cool cake in pan 10 minutes. Remove cakes from pans, place on wire racks. Cool completely, about 30 minutes.
Meanwhile, place remaining 1 1/2 cups white chocolate chips in medium microwavable bowl. Microwave on medium 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
Place 1 cake on serving plate, spread with orange marmalade. Top with remaining cake layer
In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate, beat until of soft spreading consistency. Immediately frost side and top of cake. Store in refrigerator.
NOTE: I added about a teaspoon of orange extract to the cream cheese before I added the chocolate. I also decorated the top with orange zest.
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