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    White Chocolate Butter Cake with White Chocolate Icing

    Source of Recipe

    Mai

    List of Ingredients

    1/4 lb White chocolate*
    1 c Butter
    2 c Granulated sugar
    4 x Eggs
    2 1/2 c Cake flour
    1/4 ts Baking powder
    1/4 ts Salt
    1 c Buttermilk
    1 c Pecans
    1 c Flaked coconut
    1 ts Vanilla


    WHITE CHOCOLATE ICING
    1/4 lb White chocolate, melted*
    2 1/2 tb Flour
    1 c Milk
    1 c butter
    1 c Granulated sugar
    1 1/2 ts Vanilla



    Recipe

    *(any coating or pure chocolate is fine to use)
    Melt chocolate over hot, not boiling water. Cool slightly. Cream butter
    and sugar until light and fluffy. Add cooled chocolate. Add eggs, one at a
    time, beating well after each addition. Sift dry ingredients together and
    add alternately with buttermilk. Beat only enough to blend. Fold in beaten
    egg whites, vanilla, pecans and coconut. Pour into a 9x13 pan or 2 8" round
    pans. Bake at 350 degrees for 40-45 minutes or until done.
    Icing:
    In medium saucepan combine melted chocolate and flour. (all-purpose).
    Blend in milk, cook over medium heat, stirring constantly until thick. Cool
    completely.
    In large mixing bowl cream butter, sugar and vanilla. Beat until light
    and fluffy. Gradually add completely cooled chocolate mixture. Beat to
    blend well, but over-beating will break it down soupy. Frost cake.

 

 

 


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