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Seventh Heaven Cake

Source of Recipe

unknown


List of Ingredients

4 ounces white chocolate, shaved
1 tablespoon water
2 sticks butter, softened
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups sugar
1 cup buttermilk
2 eggs
2 cups cake flour
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup pecans, chopped
1/2 cup coconut
1/2 recipe chocolate custard
6 chocolate carmels
2 tablespoons creme de cacao
chocolate sprinkles

FROSTING:
1/2 cup powdered sugar
1 teaspoon cocoa
1/2 pint whipping cream
few drops vanilla

CUSTARD:
3 tablespoons sugar
1 tablespoon flour
2 eggs, slightly beaten
2 cups milk, scalded
1/2 teaspoon vanilla
2 ounces semisweet chocolate, melt and cool


Recipe

Melt white chocolate in water over low heat. Cream butter and blend in chocolate. Sift flour with salt and soda. Add flour mixture, sugar and buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in eggs one at a time. Add vanilla. Fold in chocolate chips, pecans and coconut. Bake in 2 well-greased, floured 9-inch cake pans at 350ºF for 30 minutes.

Cook 1/2 recipe for Chocolate Custard (recipe follows). Add caramels to custard when custard becomes thick. Stir until caramels melt. Cool. When cake is cooled, drizzle creme de cacao on bottom layer. Sandwich with custard. Frost with Seventh Heaven frosting. Add chocolate sprinkles on top.

FROSTING: Sift together sugar and cocoa; whip cream until frothy. Gradually beat in sugar mixture and then add vanilla.

CUSTARD: Combine sugar and flour. Beat into eggs. Beat chocolate into egg mixture. Add to scalded milk in double boiler and cook, stirring often until thickened. Add vanilla. Cool.