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    Seventh Heaven Cake


    Source of Recipe


    Aunt Saunny

    4 oz. white chocolate, shaved
    1 tsp. water
    2 sticks butter, softened
    1/2 tsp. salt
    1 tsp. soda
    1 1/2 cups sugar
    1 cup buttermilk
    2 eggs
    2 cups cake flour
    1 tsp. vanilla
    1/2 cup chocolate chips
    1/2 cup pecans, chopped
    1/2 cup coconut
    1/2 recipe chocolate custard (follows)
    6 chocolate caramels
    2 T. creme de cacao chocolate sprinkles

    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 350 degrees 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.

 

 

 

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