More than a dozen bed and breakfasts across the U.S. have whipped up their best holiday recipes in postcard form. Print, stamp, and mail, to share deliciousness across the miles.
A’Tuscan Estate Bed and Breakfast
A’Tuscan Estate Bed and Breakfast offers beautiful accommodations and wonderful cuisine in the heart of Oregon’s Wine Country. A’Tuscan Estate is a 1928 Colonial Style Home with a decidedly European Flair a mere five blocks from downtown McMinnville with great restaurants, shops and wine tasting rooms.
Red Velvet White Chocolate Cake Truffle Recipe from A’Tuscan Estate Bed and Breakfast
Ingredients:
- Vegetable oil for the pan
- 2 1/1 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tsp cocoa powder
- 1 ½ vegetable oil
- 1 cup buttermilk, room temp
- 2 large eggs, room temp
- 2 Tbsp red food coloring
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- Bright White Candy Melts—for dipping
- Dark Chocolate Candy Melts or Chips—for addition to cake after baked
- Red Candy Melts or Bright White Candy Melts and Red food coloring—for decoration
Instructions:
- Preheat oven to 350◦F. Lightly oil and flour a 9 x 13 pan.
- In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil buttermilk, eggs, food coloring, vinegar and vanilla.
- Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Pour better into cake pan. Place in oven. Bake, rotating pans halfway through the cooking, until the cake pulls away from the side of the pan and a toothpick inserted in the center of the cake comes out clean—about 30 minutes.
- Remove cake for oven and run a knife around the edge to loosen from sides. Invert the cake on a plate or sheet pan and then onto a cooling rack. Let cool completely.
- Once cooled, finely crumble cake in large bowl.
- Melt 1 cup Dark Chocolate Candy Melts/chips in microwave for 50-55 seconds (or as directed on the package) and stir until completely melted. If additional melting is needed, do so at 10 second intervals until fulling melted. Mix melted dark chocolate into cake crumbs. I use my hands with disposable kitchen gloves.
- Chill for 30 minutes.
- Line sheet pan with foil. Using small melon ball scoop, scoop onto sheet pan.
- Chill for 30 minutes. Form into balls rounding the edges.
- Chill for 30 minutes.
- Melt White Candy Melts in microwave for 50-55 seconds (or as directed on the package) and stir until completely melted. If additional melting is needed, do so at 10 second intervals until fulling melted. If too thick, add a small amount of Vegetable oil.
- Dip using fork or two prong dipping tool allowing extra chocolate to drip before placing on foil lined cookie sheet. This helps to avoid excessive pooling of chocolate. Chill until white chocolate is hard. Approximately 20-30 minutes.
- Melt 1/3 cup of red candy melts. Using a clean fork, drizzle red chocolate over the white chocolate covered cake truffles and allow to harden for serving
Note: You can also use store bought cake mix.
Additional variations:
Devil’s Food Cake with Dark Chocolate icing and Dark Chocolate Candy Melts
Carrot Cake with Cream Cheese icing and White Chocolate Candy Melts
Red Velvet Cake with Cream Cheese icing and White Chocolate Candy Melts
Apple Cider cake with Salted Carmel icing (or chips) and Chocolate Candy Melts
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