WHITE GERMAN CHOCOLATE CAKE

Rose Dailey

By
@daileysbaby

I made this cake over the weekend for my husband's birthday. Everyone loved it. I didn't get a picture of it until it was half eaten. I'm sorry about the quality of the pic...the cake is so much better than the picture!!

My husband wanted the coconut and pecans in the cake batter as well as in the frosting.
So you can have it your way!!
I think it would be wonderful with a Caramel Frosting, too.


my online cookbook:
tx-cherokee.tripod.com/index.html


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Ingredients

CAKE:

4
(1 ounce) squares of white chocolate, melted (i used baker's premium white chocolate)
2 1/2 c
cake flour, sifted
1 tsp
baking powder
1/2 tsp
salt
1 c
butter, softened
2 c
granulated sugar
4
egg yolks
1 tsp
vanilla extract
1 c
buttermilk
1 c
pecans, chopped
1 c
flaked coconut
4
egg whites

CREAM CHEESE FROSTING:

1 stick
butter, softened
8 oz
cream cheese, softened
1 lb
powdered sugar
1 tsp
vanilla extract

COCONUT-PECAN FROSTING:

4
egg yolks
12 oz
can of evaporated milk
1 1/2 c
granulated sugar
1 1/2 tsp
vanilla extract
1 1/2 stick
butter
2 2/3 c
flaked coconut
1 1/2 c
pecans, chopped

Directions Step-By-Step

1
FOR THE CAKE:
Preheat oven to 350 degrees. Grease and flour 3 (9 inch) pans. Sift together the
flour, baking powder and salt. Set aside. In a large bowl, cream together the
butter and sugar until light and fluffy. Beat in the yolks one at a time, then
stir in the melted chocolate and vanilla. Beat in the flour mixture alternately
with the buttermilk. Stir in the nuts and coconut. In a large glass or metal
mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into
the batter, then quickly fold in remaining whites until no streaks remain.
Divide batter into prepared pans. Bake in the preheated oven for 30 to 40
minutes, or until a toothpick inserted into the center of the cake comes out
clean. Allow to cool.
2
Frost with the Cream Cheese Frosting,
-OR-
you can omit the coconut and pecans in the cake batter, and frost with the Coconut-Pecan Frosting.
3
FOR THE CREAM CHEESE FROSTING:
Cream the butter and cream cheese until fluffy. Add the vanilla extract and powdered sugar. Blend well and spread on cool cake.
4
FOR THE COCONUT-PECAN FROSTING:
Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well
blended. Add sugar and butter; cook on medium heat 12 min. or until thickened
and golden brown, stirring constantly. Remove from heat. Add coconut and pecans;
mix well. Cool to room temperature and of desired spreading consistency.

About this Recipe

Course/Dish: Cakes, Chocolate