WHITE CHOCOLATE AND LIME BUNDT CAKE
5 oz white chocolate, coarsely chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1-2 tablespoons grated lime zest
3 large eggs, separated
1/4 cup milk
LIME FROSTING
1 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon grated lime zest
1-2 tablespoons fresh lime juice
4 oz white chocolate, coarsely grated
Preheat the oven to 350°F. . Butter and flour a 9-inch Bundt pan .. Melt the
chocolate in a double boiler over barely simmering water. Set aside to
cool. . Sift the flour, baking powder, and salt into a medium bowl. . Beat
the butter, sugar, and lime zest in a large bowl with an electric mixer at
medium speed until creamy .. Add the egg yolks, one at a time, until just
blended after each addition .. With mixer at low speed, gradually beat in
the chocolate, followed by the dry ingredients, alternating with the milk. .
With mixer at high speed, beat the egg whites in a medium bowl until stiff
peaks form. Use a large rubber spatula to fold them into the batter .. Spoon
the batter into the prepared pan .. Bake for 40-50 minutes, or until a
toothpick inserted into the center comes out clean .. Cool the cake in the
pan for 10 minutes. Turn out onto a rack to cool completely .. Lime
Frosting: Mix the confectioners' sugar, butter, and lime zest in a large
bowl. Beat in enough lime juice to make a thick, spreadable frosting. Spread
the frosting over the top of the cake. Sprinkle with the grated chocolate.
Makes one 9-inch cake Prep: 20 min. Cooking: 40-50 min. . Level: 1 . Keeps.
2-3 days
Reader's Digest Cakes
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