White Chocolate Layer Cake With Cranberry Filling Recipe

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White Chocolate Layer Cake With Cranberry Filling
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Ingredients
21
Count
Nutrition
928
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. FILLING:.
  2. In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
  3. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
  4. Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
  5. CAKE:.
  6. Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
  7. In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
  8. In a medium bowl, combine flour, baking powder, and salt, set aside.
  9. In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
  10. Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
  11. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
  12. Spread batter in the prepared cake pans.
  13. Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
  14. Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
  15. FROSTING:.
  16. In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
  17. Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
  18. Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
  19. ASSEMBLY:.
  20. Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
  21. Top with the second layer; spread with one-third of the filling.
  22. Top with the third layer; spread with the remaining filling.
  23. Top with the fourth layer, cut side down.
  24. Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
  25. Makes 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 927.57 Kcal (3884 kJ)
Calories from fat 494.14 Kcal
% Daily Value*
Total Fat 54.9g 84%
Cholesterol 90.89mg 30%
Sodium 502.69mg 21%
Potassium 1484.95mg 32%
Total Carbs 112.18g 37%
Sugars 66.65g 267%
Dietary Fiber 7.06g 28%
Protein 12.15g 24%
Vitamin C 1.2mg 2%
Vitamin A 0.2mg 8%
Iron 1.9mg 10%
Calcium 117.1mg 12%
Amount Per 100 g
Calories 412.55 Kcal (1727 kJ)
Calories from fat 219.77 Kcal
% Daily Value*
Total Fat 24.42g 84%
Cholesterol 40.42mg 30%
Sodium 223.58mg 21%
Potassium 660.45mg 32%
Total Carbs 49.9g 37%
Sugars 29.64g 267%
Dietary Fiber 3.14g 28%
Protein 5.4g 24%
Vitamin C 0.5mg 2%
Vitamin A 0.1mg 8%
Iron 0.8mg 10%
Calcium 52.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.3
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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