I don't have the book and swore I had this copied, does anyone know where I can find the recipe? It's white cake with white chocolate in it.

Thanks so much in advance!

LOVE CAKE

CAKE:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 stick butter, cut in pieces
6 ozs. white chocolate, chopped in pieces
18.25 oz plain white cake mix
1 cup whole milk
3 large eggs
2 tsps pure vanilla extract

BERRY BUTTERCREAM FROSTING:
3/4 cup fresh strawberries or raspberries, rinsed and drained
1 stick butter, room temp.
3 3/4 cups confectioners sugar, sifted, or more if needed
Milk, if needed

GARNISH:
1 cup fresh small whole strawberries or raspberries, rinsed and drained
White chocolate curls

Place a rack in center of oven, preheat to 350 deg. F. Generously grease and flour one 9 inch round cake pan and one 9 inch square pan. Shake out excess flour, set pans aside.

Place butter and white chocolate in small saucepan over low heat. Cook, stirring, until both have melted, 3-4 minutes.

Place cake mix, milk, eggs, vanilla, and melted butter and white chocolate in large mixing bowl. Blend with electric mixer on low speed for one minute. Stop and scrape down sides of bowl. Increase speed to medium and beat 2 minutes more, scraping down the sides if needed. Batter should look well blended. Divide batter between the two prepared pans, smoothing with rubber spatula. Place pans in oven side by side.

Bake until light brown and springs back when lightly pressed with your finger, 27-30 minutes. Remove from oven, place on wire racks to cool 10 minutes. Run a dinner knife around edge of cakes and invert onto cooling rack, then invert them again onto another rack so they are right side up. Cool completely, about 30 minutes more.

Meanwhile, prepare frosting. Cut green caps off the strawberries and puree strawberries or raspberries in food processor fitted with steel blade. You should have about 1/2 cup puree. If using raspberry puree, rub it through a fine-mesh strainer with rubber spatula to remove seeds. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop machine, add the sifted sugar and berry puree, blend on low speed until sugar is combined, one minute. Increase speed to medium and beat until light and fluffy, one minute more. Blend in up to one TBLS. milk if frosting seems too stiff. Add more confectioners sugar, one TBLS. at a time, if it seems too thin.

Place the square cake layer on serving platter so that one point faces you. Cut the round cake layer in half and place the halves on adjoining sides of the square, so to form a heart shape. Spread the frosting on top and sides of cake with clean, smooth strokes. Scatter chocolate curls on top of the cake and the fresh berries around it. Slice and serve.

Oooh, thank you Crisseyann!!! How did you get this posted so fast? You did the filling, too! That's great, I will use that ,too because I was going to do fruit filling with this! Have you tried this cake? I don't like white cake but this is *good*. Thank you sooo much!

Ya know...I looked up the recipe for ya and when I saw it ran over two pages long I almost said "Ain't NO way I'm typing all this out!" Then I thought...isn't that why we're all here? To help each other out? It only took about 15 minutes! LOL

No, I got this book for Christmas and haven't tried ANY of them yet. It's a great read though. I HAVE to get cracking on some of these recipes, soon!

Glad I could help.

I really appreciate it!!