| 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
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”