10. Vintage Recipes

Email recipes@tias.com if you would like to submit a recipe.

As with collectibles, people also have very strong feelings about foods from
their past.  Sometimes these special recipes get lost.  This section is to
help people who are looking for lost recipes from their past.  If you submit a
request, please include the geographical region where you tasted the recipe. 
If you have a vintage recipe request send it to recipes@tias.com and we might
just publish it here.

"White Chocolate Cake"

INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 (1 ounce) squares white chocolate, chopped 1/2 cup hot water
1 cup butter, softened
1 1/2 cups white sugar
3 eggs
1 cup buttermilk

Frosting
6 (1 ounce) squares white chocolate, chopped 2 1/2 tablespoons all-purpose
flour 1 cup milk
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups
flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt
6 ounces white chocolate and hot water over low heat. Stir until smooth, and
allow to cool to room temperature. In a large bowl, cream 1 cup butter and 1
1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well
with each addition. Stir in flour mixture alternately with buttermilk. Mix in
melted white chocolate and 1 1/2 teaspoon vanilla.
Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the
preheated oven, until a toothpick inserted into the center of the cake comes
out clean.
To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2
tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly,
until mixture is very thick. Cool completely. In large bowl, cream 1 cup
butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy.
Gradually add cooled white chocolate mixture. Beat at high speed until it is
the consistency of whipped cream. Spread between layers, on top and sides of
cake.


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