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

Blueberry White Chocolate Cake

Prep Time: twenty minutes

Cook Time: 45 minutes

Yield: 36 to 48 servings

Total Time: one hour, five minutes

Ingredients:

three cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup (one stick) butter, softened
1/2 cup butter-flavored solid vegetable shortening
one teaspoon pure vanilla extract
one teaspoon almond extract
four giant eggs
two cups white chocolate chips
one can (21 ounces) more fruit blueberry pie filling
.
Glaze:
one cup powdered sugar
two Tablespoons cream cheese, at room temperature
one to two Tablespoons heavy cream or milk

Preparation:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Preheat oven to 350 degrees F. Line jelly roll pan, 15-1/2 x 10-1/2 x one inch, with non-stick foil or generously grease the pan.

Beat sugar, butter, shortening, vanilla, almond extract, and eggs in giant bowl on low speed, scraping bowl constantly. Increase to high speed and beat an additional three minutes, scraping bowl occasionally. Stir in flour mixture by hand, mixing only until combined. Do not over-mix. A few lumps are fine.

Spread 2/3 of the batter in pan. Sprinkle white chocolate chips evenly over batter. Carefully spoon out and spread blueberry filling over chips. Drop remaining coffeecake batter by tablespoonsful onto pie filling. (There will be gaps.)

Bake about 40 to 45 minutes, or until batter begins to turn golden. Let rest about ten minutes while you make the glaze. Drizzle glaze over warm coffee cake. Serve warm or let stand until cold. Store in a covered container.

For the glaze, whisk cream cheese until smooth. Stir in powdered sugar, adding cream a tiny at a time until you reach a drizzling consistency. Use a zip-top baggie with a tiny corner cut off as a pastry bag and drizzle a wiggly pattern over the top of the coffeecake.