Debbie Field’s White Chocolate Bundt Cake

Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			8	Servings

INGREDIENTS

3	c	All-purpose flour
1	t	Baking powder
1/4	t	Baking soda
1/2	t	Salt
16	t	Unsalted butter, softened
		plus one teaspoon for
		buttering the pan
2	c	Sugar, plus 2 tablespoons
		for sugaring the pan
1 1/2	t	Pure vanilla extract
1/2	t	Pure almond extract
5		Eggs, at room temperature
4	oz	White chocolate, melted and
		still warm
1	c	Sour cream
4	oz	White chocolate chunks or
		chips
8	oz	White chocolate, coarsely
		chopped
1/2	c	Heavy cream
4	oz	Semisweet chocolate, melted
		and still warm

INSTRUCTIONS

Preheat oven to 350 degrees F, Butter and sugar bundt pan. In a bowl,
sift together the flour, baking powder, baking soda, and salt. Put  the
butter and sugar in a bowl and cream together using the electric  mixer
on medium speed until light and fluffy. Add the vanilla and  almond
extracts and eggs, 1 at a time, beating for 20 seconds after  each
addition. Slowly beat in the melted chocolate. Scrape down the  bowl.
Add the flour mixture to the butter mixture in thirds,  alternating
with the sour cream. Beat for 45 seconds after each  addition. Place
the batter in the prepared pan in 3 layers,  separating each layer with
chocolate chunks or chips. Bake for 44 to  60 minutes. The top will be
brown, and a cake tester inserted in the  center will come out with a
few crumbs on it. Remove the cake to a  wire rack to cool for 15
minutes, then invert it onto the wire rack  and let cool to room
temperature.  Make the ganache:  6. In a ceramic or glass bowl covered
with plastic wrap, heat the  white chocolate with the heavy cream on
High in a microwave oven for  30-second internals, stirring after each
interval, until smooth. Let  the ganache cool for about 10 minutes, ten
drizzle it over the cake  in a decorative pattern.  7. Pour the melted
semisweet chocolate into the squeeze bottle and  squeeze it over the
white chocolate in a decorative pattern.  8. Transfer the cake to a
serving plate.  Formatted and Busted by Carriej999@AOL.com 3/6/98
Recipe by: Debbie Fields  Posted to MC-Recipe Digest by Carriej999
<Carriej999@aol.com> on Mar  7, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 825 Calories From Fat: 266 Total Fat: 31g Cholesterol: 171.9mg Sodium: 413.2mg Potassium: 232.3mg Carbohydrates: 106.7g Fiber: 4g Sugar: 51.1g Protein: 12g