Posted by Kathy Lee | File under : ,


1/4 lb White Chocolate melted
1 cup Butter
1 cup Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 Teaspoon Baking powder
1/4 teaspoon Salt
1 cup Buttermilk
1 cup Pecans; chopped
1 cup Flaked coconut (optional)
4 Egg whites
1 c Sugar

White chocolate icing:

1/4 lb White Chocolate melted
2 1/2 T Flour
1 cup Milk
1 cup Butter
1 cup Sugar
1 1/2 teaspoon Vanilla


1.Melt chocolate over hot, not boiling water. Cool slightly and add
2.Cream butter and sugar until light and fluffy. Add chocolate. Add egg
yolks, one at a time, mixing after each addition. Sift dry
ingredients together and add alternately with buttermilk. Stir in
pecans and coconut (optional). Mix only enough to blend. Whip egg
whites and sugar to a soft peak. Gently fold whipped egg whites into
chocolate mixture.
3. Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45
minutes or until done.

White Chocolate Icing:
1. In medium saucepan combine melted chocolate and flour (all-purpose).
2. Blend in milk, cook over medium heat, stirring constantly until
thick. Cool completely.
3. In large mixing bowl cream butter, sugar and vanilla. Beat until
light and fluffy. Gradually add completely cooled chocolate mixture.
4. Beat until well blend. Do not over-mix or it will become soupy.
5. Spread between layers, on top and on sides of cake. Sprinkle cake
with coconut or with anything else that you like.

30 Person servings


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