Title: White Chocolate Cake
Categories: Cheesecakes, Chocolate
Yield: 30 servings
1/4 lb White chocolate
1/4 ts Salt
1 c Butter
1 c Buttermilk
2 c Sugar
1 c Pecans; chopped
4 Eggs
1 c Flaked coconut
2-1/2 c Cake flour
1 ts Vanilla
1/4 ts Baking powder
White chocolate icing:
1/4 lb White chocolate; melted
1 c Margarine
2-1/2 tb Flour
1 c Sugar
1 c Milk
1 1/2 ts Vanilla
Melt chocolate over hot, not boiling water. Cool slightly.
Cream butter and sugar until light and fluffy. Add cooled
chocolate. Add eggs, one at a time, beating well after each
addition. Sift dry ingredients together and add alternately
with buttermilk. Beat only enough to blend. Fold in beaten
egg whites, vanilla, pecans and coconut. Pour into a 9x13
pan or two 8" round pans. Bake at 350 for 40-45 minutes or
until done.
WHITE CHOCOLATE ICING: In medium saucepan combine melted
chocolate and flour. (all-purpose). Blend in milk, cook
over medium heat, stirring constantly until thick. Cool
completely. In large mixing bowl cream butter, sugar and
vanilla. Beat until light and fluffy. Gradually add
completely cooled chocolate mixture. Beat to blend well,
but over-beating will break it down soupy.
