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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Wow! is the reaction from family and guests when they see and taste this lovely three-layer cake from Nancy Reichert. White chocolate, coconut and pecans make the cake so delicious, notes the Thomasville, Georgia cook. Ingredients:
1/2 cup water |
4 ounces white candy coating or vanilla or white chips |
1 cup butter, softened |
2 cups sugar |
4 eggs, separated |
1 tablespoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup buttermilk |
1 cup flaked coconut |
1 cup chopped pecans |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
3-3/4 cups confectioners' sugar |
1 tablespoon milk |
Directions:
1. In a saucepan, bring the water to a boil. Remove from the heat; stir in candy coating until melted. Cool for 20 minutes. Line three greased 8-in. square baking dishes with waxed paper and grease the paper; set aside.
2. Meanwhile, in a bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter.
3. Pour into prepared dishes. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing from dishes to wire rack to cool completely.
4. For frosting, in a large bowl, beat cream cheese and butter until light. Add confectioners' sugar, milk and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Yield: 10-12 servings.
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