Page 108 - Chocolate Cake Doctor
P. 108
90 L U S C I O U S L A Y E R S
WHITE CHOCOLATE E
WHITE CHOCOLAT
PEACH CAKE E
PEACH CAK
WITH FRESH PEACH BUTTERCREAM FROSTING
AND SLICED SUMMER PEACHES
ake this white chocolate Solid vegetable shortening for greasing
cake with ripe summer the pans
Flour for dusting the pans
peaches and it will taste
8 large fresh peaches
extraordinarily peachy. But it’s also 1 ⁄4 cup sugar
delicious made with ordinary, not- 6 ounces white chocolate, coarsely chopped
1 package (18.25 ounces) plain white
so-sweet, out-of-season peaches.
cake mix
They’ll contribute moisture and 1 ⁄3 cup vegetable oil
tenderness to the cake, if not that 3 large eggs
memorable flavor. Be careful to 2 large egg whites
Fresh Peach Buttercream Frosting (page 418)
measure out just 1 cup of
peach purée for the cake.
1. Place a rack in the center of
Ripe peaches have more the oven and preheat the
oven to 350°F. Generously
juice and may produce
grease two 9-inch round cake
more purée than is needed. pans with solid vegetable shortening,
then dust with flour. Shake out the excess
SERVES: 16 flour. Set the pans aside.
PREPARATION TIME: 15 MINUTES
BAKING TIME: 30 TO 33 MINUTES 2. Peel, pit, and slice 4 of the peaches.
Place the peach slices in a small glass
ASSEMBLY TIME: 10 MINUTES
bowl, add the sugar, and toss to coat the
