INGREDIENTS

INSTRUCTIONS

3/4 LB white chocolate 3/4 C boiling water 1 c butter softened 7 X eggs 3 c
sugar 1 tB vanilla extract 5 c all purpose flour 1 tS baking soda 1/8 t
salt 2 c buttermilk Grease and flour one 6 inch, 8 inch and 12 inch round
cake pans, and set aside. Combine white chocolate and water, stirring until
chocolate melts; set mixture aside to cool.
Cream butter; gradually add sugar, beating at medium speed of an electric
mixer until well blend. Add eggs one at time, beating after each addition.
Stir in chocolate mixture and vanilla.
Spoon flour, soda and salt; add to chocolate mixture alternately with
buttermilk, beginning and ending with flour mixture. Mix after each
addition.
Spoonn 1.3/4 cups batter in 6 inch pan, 3.1/2 cups batter into 8 inch pan,
and remaining batter into 12 inch pan. Bake at 300 degrees for 45 to 50
minutes for 6 inch layer, 50 to 55 minutes for 8 inch layer, and 1 hour for
12 inch layer or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool on wire racks.
Brush excess crumbs from cake.
(Recipe taken from Southern Living) +++++
09/09/92 8:57 PM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 09/09 1:17 PM TO:
JUDITH DUNN   (KSPV68A) FROM: DOLORES MCCANN (BSWN00A) SUBJECT:
WH.CHOC.CAKE

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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”