White Chocolate Cake With Peaches
- 8 ounces white baking chocolate, chopped
- 10 tablespoons unsalted butter, softened
- 1-1/3 cups sugar
- 4 large eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups cake flour
- 2-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/4 cups whole milk
- 20 ounces white baking chocolate, chopped
- 1-3/4 cups unsalted butter, cubed
- 2 teaspoons vanilla extract
- 2 cups confectioners' sugar
- 1/2 cup water
- 1/4 cup sugar
- 4 cups sliced peeled fresh or frozen peaches, thawed (about 1 pound)
- 1/4 cup peach preserves, warmed
- 1 cup finely chopped walnuts
- Preheat oven to 350u0b0. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In top of a double boiler or a metal bowl over hot water, melt white chocolate; stir until smooth. Remove from heat.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in melted chocolate.
- Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For frosting, in top of a double boiler or a metal bowl over hot water, melt white chocolate; stir until smooth. Remove from heat; let stand to cool slightly but not set, about 15 minutes. In a large bowl, beat butter and vanilla until blended. Gradually beat in melted chocolate. Gradually add confectioners' sugar, beating until smooth. Refrigerate frosting 45 minutes.
- In a small saucepan, bring water and sugar to a boil over medium heat, stirring to dissolve sugar. Cool completely.
- Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; brush with some of the syrup. Beat chilled frosting 1-2 minutes or until light and creamy. Spread 1 cup frosting over cake; top with 1 cup peaches. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.
- Arrange remaining peaches over top of cake; brush with preserves. Gently press walnuts into frosting on sides of cake. Store in refrigerator.
white baking chocolate, unsalted butter, sugar, eggs, vanilla, cake flour, baking powder, salt, milk, chocolate, unsalted butter, vanilla, sugar, water, sugar, peaches, peach preserves, walnuts
Taken from www.tasteofhome.com/recipes/white-chocolate-cake-with-peaches/ (may not work)