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White Chocolate Sheet Cake with White Chocolate Frosting
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Prep Time:
30 minutes
Total Time:
2 hours
Indulge a crowd with a luscious white chocolate cake covered in creamy white chocolate frosting.
Ingredients:
  • 3 oz white chocolate baking bars or squares, chopped
  • 2 tablespoons whipping cream
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 eggs
  • 3 tablespoons whipping cream
  • 1/2 cup butter or margarine, softened
  • 3 cups powdered sugar
  • 1/2 cup chopped pecans, toasted if desired
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pans) and generously spray a 15x10x1-inch pan with baking spray containing flour.
  • In a small microwavable bowl, heat 3 oz of white chocolate and 2 tablespoons cream in the microwave on High for 1 minute, stirring every 30 seconds until smooth. Allow it to cool for 10 to 15 minutes.
  • Combine cake mix, sour cream, oil, eggs, and chocolate mixture in a large bowl. Beat with an electric mixer on low speed for 30 seconds, then switch to medium speed and continue beating for 2 minutes, remembering to scrape the bowl occasionally. Transfer the mixture to the pan.
  • Bake for 21 to 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely for about 1 hour.
  • Place 3 oz of white chocolate and 3 tablespoons of cream in a small microwavable bowl. Microwave on High for 1 minute, stirring every 30 seconds, until smooth. Allow to cool for 10 to 15 minutes.
  • In a medium bowl, mix butter and 2 cups of powdered sugar with an electric mixer until smooth. Add white chocolate mixture and blend. Gradually add the rest of the powdered sugar, beating until frosting is smooth. Spread the frosting over the cake and top with pecans. Store covered loosely.

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