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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.