Emma contributed this cake to The First Unconfidential Cooks’ Dinner. We saw Paula make the strawberry cake, which Emma loved (the pink part didn’t hurt!), but she doesn’t like cream cheese frosting, which is what Paula used. She wanted buttercream, but already has Ina’s yummy buttercream frosting on the blog (Valentine’s Day Cupcakes). Next choice: The apple doesn’t fall far from the tree, and she thought chocolate, but no, it would look “ugly” with the pink. So, I suggested white chocolate. Emma searched the food network site for a recipe and found one that was used on Key Lime Coconut Cupcakes. Just as I started to help mix the butter and confectioners’ sugar, noticing that the consistency was all-wrong, Emma read the recipe (I’m telling you, there’s nothing like cooking to get your child to read directions…as in Emma’s Cooking School) and noticed that it was an untested reader’s recipe. Yikes! So, we started adding, subtracting and came up with our own concoction, which was darned good. It held up beautifully against all the other desserts at The First U-C’s Dinner, and many claimed it their favorite. It sure was pretty and pink!
1 box white cake mix
1 3-oz. box strawberry-flavored instant gelatin
15-oz. package frozen strawberries in syrup thawed and pureed (we used 16 oz.)
4 large eggs
1/2 cup vegetable oil
1/4 cup water
White chocolate frosting, recipe follows
Preheat oven to 350 degrees. Lightly grease 2 9-inch round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans before removing and frosting.
White Chocolate Frosting
10 oz. white chocolate, chopped into small chunks
3 sticks unsalted butter, room temperature
4 1/2 cups confectioners’ sugar (or to taste; you should add slowly…)
3 T heavy cream
1 T vanilla
In a small heatproof bowl set over a pot of simmering water, melt the white chocolate. Remove from heat and let cool. Meanwhile, in beat the butter until light and fluffy. Gradually add the powdered sugar (taste as you go, remember that the white chocolate will add more sweetness), heavy cream and vanilla until combined. Add the white chocolate and mix until well incorporated.