It's beautiful and delicious and makes a great centerpiece for Christmas.
Fluffy White Chocolate Frosting
Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3 1/2 x 3 1/2 x 1 1/2 inch individual mini ball pans or 6 ounce custard cups, one 2 1/2 liter (10 cup) round oven safe mixing bowl (the bowl should be 8 inches or less across) and one 8 x 1 1/2 inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.
Grate 3 oz. white chocolate in a food processor.
Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2 1/2 cups of the batter into the 8 inch round baking pan. Spoon remaining batter (about 5 cups) into the oven safe mixing bowl.
Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8 inch round baking pan and 1 1/4 to 1 1/2 hours for mixing bowl or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
To assemble, place the 8 inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top.
In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.
Generously sprinkle frosted cakes with grated white chocolate. Chill for up to 2 hours. To serve garnish with fresh raspberries and/or White Chocolate Leaves.
Fluffy White Chocolate Frosting: In a medium saucepan, combine 1/2 cup whipping cream and 2 tablespoons butter; heat over medium heat until boiling. Remove from heat. Add 9 oz white chocolate baking squares (with cocoa butter), chopped; do not stir. Let stand uncovered for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled. In a chilled large bowl, beat 2 1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture one third at a time, beating on low speed just until combined.
White Chocolate Leaves: Use nontoxic fresh leaves such as bay, rose, lemon, or ivy. Melted white chocolate baking squares (3 oz makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup. Chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.
Nutritional Information Calories463, Total Fat (g)26, Saturated Fat (g)13, Cholesterol (mg)79, Sodium (mg)318, Carbohydrate (g)53, Fiber (g)2, Protein (g)6, Vitamin C (DV%)1, Calcium (DV%)7, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet
|Time:||1 Hours Preparation Time|
2.25 Hours Cooking Time
By Jim from Kansas City, KS
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Note: For those of you not in the States, Cool Whip is a non-dairy substitute for whipped cream. It is sold in the freezer section of the grocery store, and you let it thaw before using. Many people prefer it to real whipped cream. It is more stable than whipped cream, so is better suited to this particular cake.
The original recipe called for three packets of Dream Whip, prepared according to package directions. This is a shelf stable powder that you mix with milk and vanilla and whip until it is light and fluffy. It is actually pretty good, especially since you can have it on hand for when you want whipped cream and don't have it.
Mix the gelatin in the cold water to soften. Add the boiling water and stir until dissolved. Add the lemon juice, pineapple, orange sections, and sugar and mix well. Put in refrigerator to chill. When the gelatin mixture is partially set, fold in 4 cups of the Cool Whip until well blended.
Using a decorative glass bowl, or a trifle bowl, or a 9 x 13 inch pan, arrange alternating layers of cake and the gelatin and fruit mixture. It looks very nice if you arrange the top in small mounds so that it looks like snowballs when done. Make each snowball the size of one serving. Chill this 6 hours, or overnight.
When the cake mixture is thoroughly chilled, spread the top with the remaining 2 cups of Cool Whip. Sprinkle the top evenly with the coconut, then put a maraschino cherry in the top of each snowball (whole or halved).
Make sure you drain the fruit really well or your gelatin mixture might not set up as well as it should.
This cake was a family favorite. We had a lot of recipe requests for this delicious dessert.
You can use flavored gelatin, but I like it best with the plain. It allows the flavors of the fruit to shine.
By Copasetic 1 from North Royalton, OH