Print Options

Back to White Chocolate Torte >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

White Chocolate Torte

Looking for a change from heavy, chocolate desserts? Try this white chocolate cake! It's wonderfully moist and slices well.

14-16 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

1 cup butter, softened
2 cups sugar
4 ounces white baking chocolate, melted and cooled
4 eggs
1-1/2 teaspoons clear vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 cup water
1/2 cup chopped pecans, toasted
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup butter, softened
4 ounces white baking chocolate, melted and cooled
1-1/2 teaspoons clear vanilla extract
6-1/2 cups confectioners' sugar
Chocolate curls

Directions

Line three greased 9-in. round baking pans with waxed paper and
grease the paper; set aside. In a large bowl, cream butter and sugar
until light and fluffy. Beat in chocolate. Add eggs, one at a time,
beating well after each addition. Beat in vanilla. Combine flour and
baking soda; gradually add to creamed mixture alternately with
buttermilk and water, beating well after each addition. Fold in

2 of 2

White Chocolate Torte (continued)

Directions (continued)

pecans. Pour batter into prepared pans.
Bake at 350° for 23-27 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks; discard waxed paper.
For frosting, in a large bowl, beat cream cheese and butter until
fluffy. Beat in chocolate and vanilla. Gradually add confectioners'
sugar until smooth. Spread frosting between layers and over top and
sides of cake. Garnish with chocolate curls. Store in the
refrigerator. Yield: 14-16 servings.

Nutrition Facts: 1 slice (calculated without chocolate curls) equals 885 calories, 49 g fat (29 g saturated fat), 176 mg cholesterol, 491 mg sodium, 103 g carbohydrate, 1 g fiber, 11 g protein.