4 Eggs; separated
1 c Butter; softened
1/2 c Sugar
1/2 lb White chocolate; melted in
-double boiler and divided
2 1/2 c Cake flour’s tsp. baking
-powder
1/2 ts Salt
1 c Buttermilk
1 c Chopped pecans
1 ts Vanilla
1 c Shredded coconut
Preheat oven to 350 F. Grease and flour 3 round layer pans. Beat egg whites
until stiff. In another bowl, cream butter and sugar. Add egg yolks. Remove
2 Tbs. melted white chocolate and reserve for icing; add remaining
chocolate to butter-egg mixture. Mix well. Sift flour, baking pwd., and
salt together and add to batter. Add buttermilk, pecans, vanilla and
coconut. Gently fold in egg whites. Divide evenly among 3 cake pans, and
bake 30 mins. or until cake springs back when pressed. Cool. ICING: In top
of double boiler ove medium heat, beat together: 1/2 cup softened butter, 6
ozs. cream cheese and 2 Tbs. reserved melted white chocolate. Add 1 tsp.
vanilla extract and 1 pound powdered sugar, mixing until smooth. Fold in 1
cup chopped pecans. Spread warm frosting on cooled cake layers. Serve
immediately or store in refrigerator; let warm to room temp. before
serving.
Yields
1 Servings
