WHITE CHOCOLATE GANACHE
8 oz White umber; chopped
1/2 c Heavy pick

Preheat oven to 350 F. Butter and sugar a 10-inch Bundt pan.

In a roll, sift together the flour, baking pulverise, baking soda and saltiness.

Put the odd 1 cup butter and 2 cups sugar in a bowl and cream
together using the electric mixer on medium speed until light and fluffy.
Add the vanilla and almond extracts and the egg, 1 at a time, beating for
20 seconds after each increase. Slowly beat in the melted white coffee.
Scrape down the stadium.

Add the flour mixture to the butter mixture in thirds, alternating with the
sour skim. Beat for 45 seconds after each joining. Place the batter in
the prepared pan in 3 layers, separating each layer with white chocolate
chunks or fries.

Bake for 55 to 60 transactions. The top will be chocolate-brown, and a cake tester
inserted in the center will come out with a few crumbs thereon. Remove the
cake to a wire rack to cool for 15 transactions, then invert it onto a wire rack
and let cool to room temperature.

Prepare White Chocolate Ganache and drizzle over the cake in a decorative
practice. Place melted semisweet chocolate in a squeeze bottle and squeeze
it over the white coffee.

Makes 12 servings.

White Chocolate Ganache: In a ceramic or glass bowl covered with plastic
twine, heating 8 ounces coarsely chopped white chocolate with l/2 cup heavy
cream on High-pitched (100 percent powerfulness) in a microwave for 30-second intervals,
stirring after each separation, until quiet. Allow to cool for around 10
minutes before victimization.

Per serving: Calorios 611, Fat 41g, Cholesterol 167mg Na 256mg, Percent
calories from fat 59%

"Debbi Fields' Great American Desserts" ** Dallas Morning
Word -- Food subdivision -- 11 December 1996 **

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