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CAKE 1/4 lb. white chocolate, melted over hot water 1 cup butter 4 whole eggs 2 cups sugar 2 tsp. vanilla 2-1/2 cups cake flour 1 tsp. baking powder, sifted with flour 1 cup buttermilk 1 cup chopped pecans 1 cup angel flake coconut Cream butter and sugar. Add eggs and beat well. Add melted white chocolate. Add dry ingredients, alternating with milk. Fold in nuts and coconut. Bake in 3 8-or 9-inch layer pans at 350°F for 30-40 minutes. Cool slightly, remove from pans, and cool on racks. FROSTING 2 cups sugar 2 sticks butter 1 small can evaporated milk 1 tsp. vanilla Mix all ingredients. Let stand for 1 hour, stirring occasionally. Cook over low heat until soft ball stage. Beat well. Spread between layers and on top of cake when cool enough to spread. Garnish with pecans, if desired. |
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