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White Chocolate Cake/white Chocolate Frosting

White Chocolate Cake/white Chocolate Frosting is built on Egg Whites and White Chocolate Baking Bar. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 4
• 4 oz

Method (preview)

1. 1

   Chop 1 c Butter 2 c Sugar 4 Egg yolks 1 ts Vanilla 2 c Sifted cake flour 1 ts Baking powder 1 c Buttermilk 1 c Coconut 1/2 c Chopped pecans

2. 2

   Chop 1/4 c Butter 1 ts Vanilla 4 c Sifted powdered sugar 3 tb Water; (3 to 4)

3. 3

   Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt.

4. 4

   Immediately remove from heat and stir until smooth.

5. 5

   In a large mixing bowl beat butter and sugar with an electric mixer on medium speed until fluffy.

6. 6

   Add egg yolks and vanilla; beat until light.

7. 7

   Add chocolate; beat until combined.

8. 8

   Stir together flour and baking powder.

9. 9

   Alternately add flour mixture and buttermilk, beating on low speed just until combined.

10. 10

    Thoroughly wash beaters.

11. 11

    In a large mixing bowl, beat egg whites with electric beater on high speed until stiff peaks form.

12. 12

    Gently fold egg whites into batter; fold in coconut and pecans.

13. 13

    Spread batter in prepared pans.

14. 14

    Bake in a 350 oven for 25 to 30 minutes or until cake is golden and springs back when lightly touched.

15. 15

    Cool cakes in pans on wire racks for 10 minutes.

16. 16

    Remove cakes from pans; cool completely.

17. 17

    Frosting-- Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt.

18. 18

    Immediately remove from heat and stir until smooth.

19. 19

    Cool slightly.

20. 20

    In mixing bowl combine melted chocolate, butter and vanilla.

21. 21

    Beat in powdered sugar and enough water to make of spreading consistency.