White German Chocolate Cake
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||4 , separated|
|Buttermilk||1 Cup (16 tbs)|
|White chocolate||1⁄4 Pound|
|Chopped pecans||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs) (Angel)|
|Nuts||1 Cup (16 tbs)|
|Coconut||1 Cup (16 tbs)|
|White sugar||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Butter||2 Ounce (Half Cube)|
|Light corn syrup||1 Teaspoon (White Karo Syrup)|
Melt white chocolate in double boiler.
Sift and measure sugar.
Add the baking powder and salt and sift again.
Soften butter or margarine and cream with the sugar, beating until light and fluffy.
Add the 4 yolks and beat again very well.
Then add the melted chocolate and vanilla.
After beating well, add the flour and buttermilk alternately and beat after each addition.
Fold in the beaten egg whites.
Stir in the nuts and coconut.
Bake in two 9 inch pans at 350 degrees for 45 minutes or in a loaf pan for about 75 minutes.
If you prefer, leave the coconut and nuts out and use them in the filling instead.
This is the recipe for filling with nuts and coconut: Put in pan.
Stir well to dissolve.
Then boil for 8 to 10 minutes.
Let cool and put between layers.
Or you may use a cream cheese frosting: 1/2 Cup Butter 3 Oz.
Cream Cheese Melt in double boiler, then add 3 cups powdered sugar and beat until smooth.
Add 1 tsp. vanilla.
Use more sugar if needed, and luck to you