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Ingredients
- Directions:
- 9 ounces white chocolate, finely chopped and divided
- ½ cup whipping cream
- ½ cup butter
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups Pillsbury’s best all-purpose flour
- 1 teaspoon baking soda
- 2/3 cup buttermilk
- 1 tablespoon whipping cream
- 1 (3 ½ ounce) package instant vanilla pudding and pie filling mix
- 2 cups cold milk
- ●Combine 4 ounces white chocolate and ½ cup cream in a small saucepan.
- ●Cook over low heat until melted, stirring constantly; set aside to cool.
- ●Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
- ●Add eggs, one at a time, beating well after each addition.
- ●Stir in cooled white chocolate mixture and vanilla.
- ●Combine flour and soda; add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each additions.
- ●Pour batter into 2 greased and floured 9 inch round cake pans.
- ●Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean
- ●Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
- ●Combine 3 ounces white chocolate and 1 tablespoon cream in small saucepan.
- ●Cook over low heat until melted, stirring constantly; set aside to cool slightly.
- ●Prepare pudding and pie filling mix according to package directions using cold milk.
- ●Split cake layers in half horizontally to make 4 layers.
- ●Spread vanilla pudding between layers.
- ●Pour white chocolate glaze over top of cake.
Preparation
Step 1
●Sprinkle chopped white chocolate on top to garnish.