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Re: White Chocolate Hazelnut Cake

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Posted by Jeff on July 07, 2007 at 23:10:48:

In Reply to: Re: White Chocolate Hazelnut Cake posted by DeniseNH on July 07, 2007 at 18:42:13:

I used to do that alot when I used mixes....you can get some very nice flavors with those creamers....if you make fudge, you can substitute them for the milk and make some great flavors as well....plus they won't scorch nearly as easily as milk does!

: That's why we love you Jeff: Brilliant, absolutely brilliant. Never thought of that.

: You can also replace some or all of the water with a hazlenut flavored non-dairy coffee creamer.

: Herre's what I would do. Take a package mix (white Duncan Hines - to each mix add the egg whites, 1/2 of the water and all of the oil suggested on the package back, then toss in a small package of white chocolate jello pudding mix (dry) and a cup of hazelnuts that have been ground to almost a paste but not quite plus heavy cream to make up for the water you eliminated above - should be 3/4ths of a cup of heavy cream. That should do it. You'll need five batches to make 60 servings. Hope this helps. The batter needs to be thick or it will sink in the middle so if you have to add a little flour to the batter, that's ok. I do have a "from scratch" recipe I make for a hazelnut cream cake and will do it the easier way (this way) the next time).

: I am looking for a White Chocolate Hazelnut cake to serve 60 for a small wedding. Prefer scratch cake or a great mix recipe. Thanks

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Comments:
: I used to do that alot when I used mixes....you can get some very nice flavors with those creamers....if you make fudge, you can substitute them for the milk and make some great flavors as well....plus they won't scorch nearly as easily as milk does!

: That's why we love you Jeff:  Brilliant, absolutely brilliant.  Never thought of that.

: You can also replace some or all of the water with a hazlenut flavored non-dairy coffee creamer.



: Herre's what I would do.  Take a package mix (white Duncan Hines - to each mix add the egg whites, 1/2 of the water and all of the oil suggested on the package back, then toss in a small package of white chocolate jello pudding mix (dry) and a cup of hazelnuts that have been ground to almost a paste but not quite plus heavy cream to make up for the water you eliminated above - should be 3/4ths of a cup of heavy cream.  That should do it.  You'll need five batches to make 60 servings.  Hope this helps.  The batter needs to be thick or it will sink in the middle so if you have to add a little flour to the batter, that's ok.  I do have a "from scratch" recipe I make for a hazelnut cream cake and will do it the easier way (this way) the next time).

: I am looking for a White Chocolate Hazelnut cake to serve 60 for a small wedding.  Prefer scratch cake or a great mix recipe.  Thanks






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