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Ingredients
| white chocolate: 0.25 lb (melted) |
| salted butter: 1 cup |
| granulated sugar: 1 cup |
| eggs: 4 (yolks) |
| vanilla extract: 1 Tbl |
| cake flour: 2 1/2 cups |
| baking powder: 1 Tbl |
| salt: 1/4 tsp |
| buttermilk: 1 cup |
| pecans: 1 cup (chopped) |
| flaked coconut meat: 1 cup (optional) |
| eggs: 4 (whites) |
| granulated sugar: 1 cup |
| white chocolate: 0.25 lb (melted) |
| all-purpose flour (unsifted): 2 1/2 Tbl |
| 2% milk: 1 cup |
| salted butter: 1 cup |
| granulated sugar: 1 cup |
| vanilla extract: 1 1/2 tsp |
White Chocolate Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
30 serving(s)
Tags
- Melt chocolate over hot, not boiling water.
- Cool slightly and add vanilla.
- Cream butter and 1 cup 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 second cup of sugar to a soft peak.
- Gently fold whipped egg whites into chocolate mixture.
- Pour into a 9x13 pan or 2 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 until well blend.
- Do not over-mix or it will become soupy.
- Spread between layers, on top and on sides of cake.
- Sprinkle cake with coconut or with anything else that you like.