White Chocolate Cake
- 1/4 pound white chocolate
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup buttermilk
- 2 cups sugar
- 1 cup pecans, chopped
- 4 large eggs
- 1 cup coconut flaked
- 2 1/2 cups cake flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 pound white chocolate melted
- 1 cup margarine
- 2 1/2 tablespoons flour, all-purpose
- 1 cup sugar
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
DirectionsMelt chocolate over hot, not boiling water.
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 inch round pans.
Bake at 350F (180C) F for 40 to 45 minutes or until done.
WHITE CHOCOLATE ICING: In medium saucepan combine melted chocolate and flour.
Blend in milk, cook over medium heat, stirring constantly until thick.
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.