| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to Bakery-Shoppe Digest V1 #192 by "William & Evelyn Hall" <wchall@nevia.net> on Aug 16, 1997
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