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WHITE CHOCOLATE LIMONCELLO CAKE

2 OZ WHITE CHOCOLATE CHIPS
6 T BUTTER, SOFTENED
1 C SUGAR
3 EGGS
1 C FLOUR
1 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/8 TSP SALT
ZEST OF A LEMON
8 T LIMONCELLO

1 C WHIPPING CREAM
2 T LIMONCELLO

GREASE AND FLOUR A 9" BAKING PAN.

MELT CHOCOLATE IN METAL BOWL OVER SIMMERING (NOT BOILING) WATER AND SET ASIDE TO COOL SLIGHTLY.

CREAM BUTTER AND SUGAR THOROUGHLY ON MEDIUM, SCRAPING DOWN REPEATEDLY, FOR 4 MINUTES.

ADD EGGS ONE AT A TIME, SCRAPING AND BLENDING EACH UNTIL WELL INCORPORATED.

MIX IN CHOCOLATE SLOWLY, SCRAPING AND BLENDING UNTIL WELL INCORPORATED.

COMBINE DRY INGREDIENTS IN A SEPARATE BOWL.

ONE CUP AT A TIME, MIX DRY INGREDIENTS INTO WET ON LOW SPEED, SCRAPING AND BLENDING EACH BIT UNTIL WELL INCORPORATED.

SLOWLY ADD LIMONCELLO, SCRAPING AND BLENDING UNTIL WELL INCORPORATED.

POUR INTO PAN, SMOOTH, AND BAKE AT 325° FOR 45 MINUTES, UNTIL TOOTHPICK COMES OUT CLEAN.

COOL IN PAN FOR 5 MINUTES, THEN OUT OF PAN ON COOKING RACK FOR ANOTHER 10 MINUTES

WHIP CREAM WITH LIMONCELLO AND SERVE WITH CAKE.

NOTES:

BE SURE TO DO A LOT OF SCRAPING, AND DON'T STINT ON THOROUGH MIXING.