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Article: LIGHTER WHITE-CHOCOLATE CAKE IS STILL NOT DIET FOOD.(Life and Arts)(COOK IT LIGHT)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- March 16, 2005
CopyrightCOPYRIGHT 2005 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: JEANNE JONESColumnist
Dear Jeanne: I found this recipe on the Internet; it is one of the best white-chocolate cakes I've ever eaten. As you can see, it is high in fat (a pound of butter) and sugar. Can you lighten the cake and frosting, and still retain the taste? - Robin Burgess, Birmingham, Ala.
Dear Robin: Wow, that is some rich cake! However, we can make it delicious without having it be so over the top. White chocolate is made with sugar, milk and cocoa butter (although the morsels you can buy are made with palm kernel oil); chocolate melts in your mouth so smoothly because cocoa butter melts at body temperature. So, the main things ...