Ingredients:
1/4 lb white chocolate, melted
1 cup butter
1 cup sugar
4 egg yolks
1 tablespoon vanilla
2 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 cup pecans, chopped
1 cup flaked coconut (optional)
4 egg whites
1 cup sugar
1/4 lb white chocolate, melted
2 1/2 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
Directions:
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 9×13 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.
Servings: 30
Time preparation: 20 min.
Time total: 65 min.