Pecan White Chocolate Cake |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 15 |
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This recipe comes from a small-town cookbook, which I received as a wedding gift from my dear Aunt Virginia. Coconut and creamy frosting give each slice the flavor of white German chocolate cake. Jewell Tweedt, Council Bluffs, Iowa Ingredients:
1 cup butter, softened |
1-3/4 cups sugar |
4 eggs, separated |
6 ounces white baking chocolate, melted and cooled |
1 teaspoon vanilla extract |
2-1/2 cups cake flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup milk |
1 cup flaked coconut |
1 cup chopped pecans |
frosting: |
1/2 cup butter, softened |
2 packages (3 ounces each) cream cheese, softened |
3-3/4 cups confectioners' sugar |
2 ounces white baking chocolate, melted and cooled |
1 teaspoon vanilla extract |
1 cup chopped pecans, toasted |
Directions:
1. In a large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in white chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold into batter.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For frosting, in a large bowl, cream the butter and cream cheese. Gradually beat in confectioners' sugar, white chocolate and vanilla until light and fluffy. Fold in pecans. Frost cake. Store in the refrigerator. Yield: 15 servings.
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