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White Chocolate Cake
Makes 30 servings.
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Source:
Preparing:
Cooking:
Difficulty:
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The Art of Chocolate
35 min
40-45 mins
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Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)
4 Egg whites
1 c Sugar
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White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk
1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla
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Melt chocolate over hot, not boiling water. Cool slightly and
add vanilla.
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.
Pour into a 9x13 pan or 2 8" round pans.
Bake at 350°F 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.
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