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WHITE CHOCOLATE CAKE #2 *
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Frostings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
1/4 lb White chocolate
1/2 c Water -- boiling
1 c Butter
2 c Sugar
4 Egg yolks
1 t Vanilla
2 1/2 c Cake flour
1 t Baking powder
1/4 ts Salt
1 c Buttermilk
4 Egg whites -- beaten stiff
1 c Pecans -- chopped
1 c Flaked coconut
-----COCONUT FROSTING-----
2 c Sugar
1/2 c Water
1/2 c White Karo syrup
2 Egg whites -- beaten frothy
pn Salt
1 t Vanilla
2 c Flaked coconut
Melt chocolate in boiling water; cool. Cream together
butter and sugar. Beat in egg yolks, one at a time,
beating well after each addition. Add melted chocolate
and vanilla. Sift together the flour, baking powder,
and salt. Add to chocolate mixture, alternating with
the buttermilk. Do not over beat. Fold in beaten egg
whites, gently. Stir in nuts and coconut. Divid evenly
into three generously greased and lightly floured cake
pans. Bake in 350~ oven for 30-45 minutes..until
lightly browned and center springs back at your touch.
Cool, and frost with icing.
Coconut Frosting: Cook sugar, water, and Karo until
it reaches soft ball stage. Pour syrup into egg
whites and beat until stiff. Add salt and vanilla.
Spread between layers and on top and sides of cake.
Sprinkle icing with coconut as thickly as you like.
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