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White Chocolate Cake

 

 

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White Chocolate Cake

Mrs. Edna Mills
Southern Sideboards
1978, Junior League of Jackson, MS,
Mrs. Clyde X. Copeland, Jr., Editor

1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
1/4 pound white chocolate, melted
2 1/2 cups cake flour
1 teaspoon baking powder
1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut

Cream butter and sugar. Beat in egg yolks; add vanilla and melted
chocolate. Stir together flour and baking powder; add to chocolate
mixture alternately with buttermilk. Fold in stiffly beaten egg whites.
Stir in pecans and coconut. Bake in 2 greased and floured 9-inch cake
pans at 350 degrees F. for 45 minutes. Cool, and remove from pans
and ice with either White Icing or White Chocolate Icing.

White Icing

2 cups sugar
1 cup butter, melted
1 teaspoon vanilla extract
A 5.33-ounce can evaporated milk

Mix ingredients and let stand 1 hour. Stir occasionally. Cook to
the soft ball stage (238 degrees F.) Beat until batter is of spreading
consistency.

White Chocolate Icing

1/2 cup plus 2 tablespoons sugar
6 tablespoons evaporated milk
1/4 cup butter
2 cups white chocolate, broken into small pieces
1 1/2 teaspoons vanilla extract
Slivered almonds, toasted

Combine ingredients, except almonds, in top of double boiler and
stir over hot water until butter and chocolate are melted. Blend until
smooth. Ice cake immediately. Garnish with [slivered] almonds.


Featured Archive Recipes:
White Chocolate Brownies with
Chocolate Sauce

White Chocolate-Coconut Cheesecake with
Chocolate Macadamia Nut Crust

White Chocolate Patty Cake
White Chocolate-Whipped Cream Cake

 

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