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---------- Recipe via Meal-Master (tm) v8.05
Title: White Chocolate Cake/white Chocolate Frosting
Categories: Cheesecakes, Chocolate
Yield: 12 servings
4 Egg whites
4 oz White chocolate baking bar
--- chop
1 c Butter
2 c Sugar
4 Egg yolks
1 ts Vanilla
2 c Sifted cake flour
1 ts Baking powder
1 c Buttermilk
1 c Coconut
1/2 c Chopped pecans
White chocolate frosting:
4 oz White chocolate baking bar
--- chop
1/4 c Butter
1 ts Vanilla
4 c Sifted powdered sugar
3 tb Water; (3 to 4)
In a large mixing bowl let egg whites stand at room
temperature for 30 minutes. Meanwhile, grease and lightly
flour three 8" or 9" round baking pans. Set pans aside.
Place chocolate in a small heavy saucepan over very low
heat, stirring constantly until chocolate begins to melt.
Immediately remove from heat and stir until smooth.
In a large mixing bowl beat butter and sugar with an
electric mixer on medium speed until fluffy. Add egg yolks
and vanilla; beat until light. Add chocolate; beat until
combined. Stir together flour and baking powder.
Alternately add flour mixture and buttermilk, beating on
low speed just until combined. Thoroughly wash beaters. In
a large mixing bowl, beat egg whites with electric beater
on high speed until stiff peaks form. Gently fold egg
whites into batter; fold in coconut and pecans. Spread
batter in prepared pans. Bake in a 350 oven for 25 to 30
minutes or until cake is golden and springs back when
lightly touched. Cool cakes in pans on wire racks for 10
minutes. Remove cakes from pans; cool completely.
Prepare White Chocolate Frosting:: To assemble, place first
cake layer on a large serving plate; spread with 3/4 cup
frosting. Top with a second cake layer; spread with 3/4 cup
frosting. Top with the remaining cake layer. Stir 1
tablespoon hot water in remaining frosting; pour over top
of cake.
Frosting-- Place chocolate in a small heavy saucepan over
very low heat, stirring constantly until chocolate begins
to melt. Immediately remove from heat and stir until
smooth. Cool slightly. In mixing bowl combine melted
chocolate, butter and vanilla. Beat in powdered sugar and
enough water to make of spreading consistency. Makes about
2-1/2 cups. Makes 12 servings.
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