Black N White Chocolate Cake

Cook Time: 35 minutes

Prep Time: 15 minutes

Total Time: 50 minutes

Yield: 24 to 36 servings

Ingredients:

one (18.25 ounces) package vanilla cake mix with actual vanilla beans (may substitute white cake mix)
1-1/4 cups buttermilk or sour milk (see Note)
1/2 cup (one stick) butter, softened
four eggs, at room temperature
one cup white chocolate chips, divided use
1/2 cup unsweetened cocoa powder
1-1/2 cups semi-sweet chocolate chips, divided use

Preparation:

In a gigantic bowl, merge cake mix, buttermilk, softened butter, and eggs. Beat on low speed only until combined. Some small lumps may stay. Pour half of cake batter in to a separate bowl and set aside.

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally.

To half of the cake batter, fold in 1/2 cup white chocolate chips, reserving the remaining 1/2 cup for later use.

To the other half of the cake batter, add the cocoa powder, mixing until combined. Fold in 1/2 cup semi-sweet chocolate chips, reserving the remaining one cup for later use.

Carefully spoon the vanilla cake batter on top of the dark chocolate layer. Gently spread to an even layer without disturbing bottom layer.

Pour the dark chocolate batter in to the prepared pan and smooth to even it out.

Spread reserved one cup of semi-sweet chocolate chips on top of warm cake. Wait five minutes, then use a spatula to spread the melted chocolate on the top as a frosting. Let icy to room temperature. Sprinkle reserved 1/2 cup white chocolate chips on top of chocolate frosting and gently press in to the frosting.

Bake 30 to 35 minutes or until a wooden pick inserted in the middle comes out tidy.

Cut and serve at room temperature.

Notes:
In the event you don't have buttermilk or sour milk on hand, add one tablespoon of white vinegar or lemon juice to 1-1/4 cups whole milk. Let rest ten minutes to thicken before using.

The cake may even be made in a bundt pan or traditional round layers. Alter the baking time up to about 50 minutes for a bundt cake and down to about 25 minutes for round layers. Check for doneness.

Yield: 24 to 36 servings, depending on cut size