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This cake needs no frosting or glaze – the flavor is wonderfully sweet and delish as is. However, if you’d like to add frosting, you may want to consider reducing the amount of sugar when you’re baking this.
This cake is perfect for any occasion. I like making it “just because” but I’ve also served this with berries, at the end of a special dinner. Everyone loved it, and I have to say I wasn’t surprised. It’s one of my favorite cakes ever!
3 Eggland’s eggs
3/4 cup Domino granulated sugar
1 tsp vanilla extract
3/4 cup chopped white chocolate
¾ cup McArthur milk
6 tablespoons Land O’ Lakes unsalted butter
1 ½ cups Gold Medal all-purpose flour
1 ½ tsp baking powder
½ tsp salt
Preheat oven to 325F . Grease an 8 inch square pan with butter, dust with flour and line the bottom with parchment.
In a saucepan, heat chopped chocolate, cubed butter and milk together until the chocolate n butter have melted. Keep warm.
Whisk together the flour, salt and baking powder. Keep aside.
Using an electric mixer or whisk, whip the eggs with the sugar and vanilla until triple in volume and pale in color .
If you lift your beater or whisk and draw an eight on the top of the batter, you should be able to see the whole 8 before it disappears.
Add the flour mixture and beat on low until combined.
Add the chocolate-butter-milk mixture and beat until smooth.
Pour batter into prepared pan .
Bake for 45 to 48 minutes until a toothpick inserted in the center comes out dry. The top will be golden brown and edges will be coming away from the sides.
Cool in pan for ten minutes and gently unmould. Cool completely.
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Quick tip: Use a pan that is at least 2.5″ high.