Vanilla Bean Cake with Chocolate Ganache

Recipe by: Makers of LACTAID® Brand Products

Yield: 8 servings

Prep Time: 30 minutes

Total Time: 1 hour, 15 minutes

Ingredients

non-dairy buttery stick, margarine, or butter, at room temperatur

3⁄4

sugar

eggs, room temperature

vanilla bean, scraped

1 1⁄4

cake flour

1 1⁄2

baking powder

1⁄2

salt

1⁄2

LACTAID® 2% Milk, divided

For the ganache:

3⁄4

bittersweet chocolate chips

33⁄100

LACTAID® Whole Milk or 2% Milk

To finish – serving suggestion – optional*

raspberries, washed and dried

Powdered sugar, for sprinkling

fresh mint or basil, chopped

Preheat oven to 350°F. Cut a piece of parchment paper fitted to the bottom of 10" round cake pan or a 9" square cake pan. Spray the pan with non-stick spray, add the parchment paper to line the bottom of the pan and set aside.
In a large bowl, cream the butter and sugar together with a handheld mixer on medium high until light and fluffy, about 5 minutes.
Add the eggs one at a time, mixing in completely.
Add the vanilla bean scrapings and mix.
In a small bowl, sift the flour, baking powder and salt together.
Add half of the flour mixture to the butter, then add 1/4 cup LACTAID®Milk, followed by the remaining flour mixture and 1/4 cup milk, mixing on low between each addition.
Pour the batter into the pan and bake until cake springs under light touch and starting to turn a little golden, about 25-30 minutes.
Let cake cool before removing cake from pan.
Make the ganache: Place the chocolate chips into a medium bowl. Heat the milk in the microwave oven until hot but not boiling, about 20-30 seconds.
Pour the hot milk over the chocolate and cover with a piece of foil or a small plate (to keep the heat in) and let sit for 3-4 minutes.
Whisk the mixture into a smooth creamy chocolate sauce.