White Chocolate Cake
List of Ingredients
White Chocolate Cake
1/2 pound Baker's white chocolate squares
1/2 cup boiling water
1 cup butter or Crisco
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups flour
1 cup buttermilk
3 1/2 ounces shredded coconut
1 teaspoon baking powder
Preheat oven to 350 degrees. In a small saucepan, melt the white chocolate squares in the boiling water. Set aside.
Using an electric mixer, cream the butter or Crisco with the sugar. Add the egg yolks one at a time, beating well after each addition. Beat in the white chocolate mixture and the vanilla.
Alternately add the flour and the buttermilk, beginning and ending with the flour. Beat well. Fold in the coconut.
In a separate bowl, combine the baking powder with the egg whites. Beat with mixer at high speed until soft peaks form. (Mixer beaters must be clean of any oil.) Fold egg whites into the cake batter.
Grease and flour three layer cake pans. Pour batter equally into the three cake pans and for 30 to 35 minutes. Cool.
Icing:
8 ounces cream cheese
1/2 stick butter
1 box powdered sugar
1 teaspoon vanilla
1 teaspoon almond extract
2 white chocolate squares, grated or shaved
Using an electric mixer, cream together the cream cheese, butter, vanilla and almond extract. Beat until smooth.
Assemble cake using a thin layer of icing between layers. Spread rest of icing on sides and top of cake.
Decorate the top of the cake with the grated or shaved white chocolate.
Ann Bashara, Bartlett EC
Recipe
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