White Chocolate Cake



3/4 Cup White Chocolate, Coarsely Chopped

1/2 Cup Hot Water

1 Cup Butter, Room Temperature (2 Sticks)

1-1/2 Cups Sugar

3 Eggs

2-1/2 Cups Flour

1 Tsp Baking Soda

1/2 Tsp Baking Powder

1/ Tsp Salt

1 Cup Buttermilk

1 Tsp Vanilla

1/2 Cup Pecans, Chopped

1/2 Cup Flaked Coconut



3/4 Cup White Chocolate, Coarsely Chopped

2-1/2 Tsp Flour

1 Cup Milk

1 Cup Butter, Room Temperature (2 Sticks)

1 Cup Sugar

1-1/2 Tsp Vanilla

1/2 Cup Flaked Coconut


 Preheat oven to 350 degree F. Grease and Flour two 9 inch round cake pans.

Melt white chocolate in hot water in top of double boiler. Mix butter and sugar until a light lemon color. Add eggs one at a time and beat well after each addition. Sift flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter-sugar-egg mixture, adding buttermilk alternately with dry ingredients. Add chocolate and vanilla. Beat 3-5 minutes at medium setting. Stir in pecans and coconut. Pour batter into prepared pans, Bake for 30-35 minutes or until top springs back when touched with fingers. Cool 20 minutes in pan. Run a knife around edges of pans and remove layers to finish cooling on wire racks.

Frosting: In a saucepan over hot water, melt white chocolate, add flour. Blend. Add milk. Stir constantly until mixture thickens. Cool. Cream butter, sugar and vanilla. Beat 2-3 minutes and gradually add cooled chocolate mixture. Beat at high speed with an electric mixer. Mixture should be the consistency of whipped cream.

Stack cake layers with bottoms towards each other. Ice bottom lyer and sides and top of cake.



12-14 servings


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