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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe comes from an old recipe book titled Ma's Cookin' Mountain Recipies I made this with a cooked pecan frosting, but I think Chocolate would be great for this. This turned out to be a nice moist cake. Ingredients:
4 ounces white chocolate |
1/2 cup hot water |
1 cup butter |
1 cup sugar |
4 egg yolks |
1 teaspoon vanilla |
2 1/2 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup buttermilk |
4 egg whites, stiffly beaten |
1 cup chopped pecans |
1 cup coconut |
Directions:
1. Melt 4 oz white chocolate in 1/2 cup hot water. Cool.
2. Cream butter, sugar.
3. Mix in 4 egg yolks one at a time, beating after each addition.
4. Add white chocolate mixture and 1 teaspoon vanilla.
5. Sift flour, soda, salt; add alternately with butermilk, starting and ending with flour. Do not overbeat.
6. Fold in 4 stiffly beaten egg whites.
7. Gently stir in pecans and coconut.
8. Pour in 3 greased and floured 8 or 9 inch pans.
9. Bake 25 to 30 minutes in 350 degree oven.
10. Frost cooled cake with favorite frosting.
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