White Chocolate Cake

30 servings

Cake:
1/4 lb White Chocolate melted
1 cup Butter
1 cup Sugar
4 Egg yolks
1 Tbsp Vanilla
2 1/2 cup Cake flour
1 Tbsp Baking powder
1/4 teaspoon Salt
1 cup Buttermilk
1 cup Pecans; chopped
1 cup Flaked coconut (optional)

4 Egg whites
1 cup Sugar

White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 Tbsp Flour
1 cup Milk

1 cup Butter
1 cup Sugar
1 1/2 teaspoon Vanilla

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~ 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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