Libra French Vanilla Creme Cake (With Champagne Glaze!)

As promised, here is my recipe for Libra cake! Sadly, Husband and I devoured it before I managed to take any pictures, but that just goes to show how delicious it is!

This recipe was inspired by the qualities I associate with Libra, namely that the simplicity of exquisite taste appeals to all and offends none. We’re not talking “vanilla,” were talking “French vanilla,” dig?

Libra French Vanilla Creme Cake

– 1 box of Duncan Hines® Moist Deluxe® French Vanilla Cake Mix

– 3 eggs

– water

– vegetable oil

– 1 box of Jell-O Instant Pudding in Cheesecake

All you need to do is add the dry pudding mix to the cake mix, blend in the wet ingredients per the box directions, and then bake per the box directions. Easy peasy. In addition to bumping up the decadent moisture of the cake, the cheesecake pudding adds a creaminess to the french vanilla that is out of this world. You must taste it to believe it. My husband is a certified chocolate fanatic and he liked this cake MORE than he liked the Scorpio cupcakes. ‘Nuff said.

I actually preferred to make this recipe as a cake rather than individual cupcakes. The reason for that was that instead of a thick, spreadable frosting, I concocted a white chocolate glaze, which is runnier.

Champagne/White Chocolate/Raspberry Glaze

– 1 Ghirardelli White Chocolate Baking Bar

– splash of cream or milk

– up to 1/4 tsp. of raspberry extract

– several tablespoons of champagne

You can either do this in a double-boiler or use a sauce pan on low heat with your FULL attention. Before I get into the very simple mechanics of watching things melt, I’m going to pull a Diva Libra and talk about the quality of ingredients.

Now, I know that many of us can not afford to buy “specialty” ingredients to use in one dinky little recipe. I also know that Ghirardelli chocolate is not cheap, and you may be tempted to go with a bag of white chocolate chips or something.  Just take a look at the ingredients of both products before you decide, that’s all I ask. A lot of times I notice that baking chips have “sugar” is the first ingredient. Or, Heaven forbid, corn syrup. Remember that an ingredient label goes from the largest ingredient to the smallest, so if ANYTHING is listed before “chocolate,” or the components of chocolate such as cocoa butter, you are getting more ____ than chocolate. Also, bear in mind that fresh raspberries, while tasty, are full of seeds and are not a good substitute for the raspberry extract. Seedless raspberry preserves might work and if you wanted to kill two birds with one grocery budget, you’d be able to make this glaze and have some preserves left over for breakfast toast.

OK, the glaze itself is the standard melt the chocolate and mix in the wet ingredients, stirring frequently so it does not stick and burn to the bottom of the pan. Add as much champagne as you want, knowing that you have to cook 99% of it off before you’ll have a cohesive glaze. Easy on the extract, too; taste the glaze before you add more because a little goes a long way.

After my glaze was, um, glaze-y (you’re looking for the consistency of warm maple syrup), I spread a few spoonfuls onto the cake, and then let them cool for several minutes. I then added another layer of glaze, again letting it cool. If you dump it all on at once, you will get glaze build-up all along the edge of your pan and none in the middle of the cake. After two initial layers, I poured the remaining glaze on, and then we dug in.

Creamy rich cake

+

white chocolate and raspberry

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the rest of the bottle of champagne

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HEAVEN

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One Response to “Libra French Vanilla Creme Cake (With Champagne Glaze!)”

  1. hello,

    thanks for the great quality of your blog, every time i come here, i’m amazed.

    black hattitude.

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