#FILLING:
– Unsalted butter: 12 tablespoons (room temperature)
– Vegetable shortening: 1/2 cup
– Milk: 1/4 cup
– Pure vanilla extract: 1 teaspoon
– Confectioners’ sugar: 3 cups
#WHITE CHOCOLATE COATING:
– White chocolate melting chips: 16 oz.
– Vegetable shortening: 1/2 cup
#DARK CHOCOLATE DRIZZLE:
– Dark chocolate melting chips: 4 oz.
INSTRUCTIONS :
#YELLOW MIX:
1. Set the temperarture of your oven to 350 degrees F before starting.
2. Then you’re going to get a medium bowl and sift in together the flour with the baking powder and salt.
3. Beat the butter wit a stand mixer with a paddle attachment for 1-2 minutes, or until soft and creamy.
4. Add the sugar Slowly and beat for 3-5 minutes, or until light and fluffy.
5. You’ll want to add egg yolks, in two batches, beating well after each addition. And please scrape down the sides of the bowl as needed.
6. You can then add the vanilla extract, beating until combined.
7. Add, alternately, the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour using the mixer on low speed,.
8. Batter needs to be poured into a greased 15×10-inch jelly roll pan at this stage.
9. Now, bake at 350 degrees F for about 15 to 20 minutes.
10. When done, place the cake on a wire rack to cool, in their pans, for about 10 minutes. After the specified time has passed, you may want to remove the cake from the pan and place onto a greased rack to cool completely.
11. To finish, cut an even number of circles in the cake using a biscuit cutter or other round cutter. To maximize the number of cakes,I find it very useful to cut the circles close together.
#FILLING:
1. I always cream together butter and shortening while the cake is cooling, just until smooth.
2. You’ll want to add slowly the milk, sugar, and vanilla extract.
3. Keep beating on medium speed until smooth and creamy.
4. Make sure to place the flat side of one cake circle face down. For this part, you may want to spread filling on the top.
5. Alright now, you can top with another cake circle, flat side up. And please repeat with all the cakes.
6. The cakes should be placed on a baking sheet lined with wax paper at this stage. Last but not least, I refrigerate for half an hour.
#WHITE CHOCOLATE COATING:
1. Melt the white chocolate chips and shortening in a large microwave-safe bowl, mixing every 30 seconds, until fully melted and combined.
2. Immediately place a cake in the bowl and spoon the melted chocolate gently over the top.
3. You’ll want to lift the cake out using a fork, pausing to let the excess drip off.
4. Once done, place the cake back on waxed paper. And please repeat with all the cakes. Finally, I always let sit at room temperature until the coating is set.
#DARK CHOCOLATE DRIZZLE:
1. Now that the coated cakes have set, get a microwave-safe bowl and melt in the dark chocolate, stopping to mix every 30 seconds.
2. The last step is to drizzle over the top of the cakes & ENJOY !!!
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