A festive two-layer cake
for special occasions, or anytime you get the craving for a great
cake!
White
Chocolate Cake
- Cake:
- 4-ounces coarsely chopped
white chocolate
- 1/2 cup hot water
- 2 1/2 cups all-purpose
flour
- 1 1/2 cups granulated
sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter,
softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts
- 1/2 cup flaked coconut
-
- White Chocolate Frosting:
- 4-ounces chopped white
chocolate
- 2 1/2 tablespoons all-purpose
flour
- 1 cup milk
- 1 cup unsalted butter,
softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla
extract
- Flaked coconut for garnish
(optional)
- For Cake: Preheat oven
to 350°F (175°C). Grease and flour the bottoms
of 2 (9-inch) round cake pans.
Set aside.
- In a small saucepan over
low heat, combine the chocolate and hot water and cook over medium heat until chocolate
is smooth, stirring
constantly. Set aside to cool.
- In a large bowl combine
flour, sugar, baking soda, baking powder, salt, butter and milk. With electric mixer, blend
on low speed to moisten,
then on medium speed, scraping bowl as needed. Add eggs, chocolate mixture and vanilla. Blend
on medium speed for
1 minute. Stir in the pecans and coconut.
- Pour batter into prepared
pans. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Remove from oven and
cool on racks for about 10 minutes. Loosen sides with a knife
and remove cake from pans, returning to racks to completely cool.
Frost. Sprinkle top and sides with flaked coconut, if desired.
- For White Chocolate Frosting:
Combine the chocolate and flour in a medium saucepan.
Blend in the milk. Cook over
medium heat, stirring constantly, until thick. Remove from heat and cool.
- In a large bowl, cream
the butter, powdered sugar and vanilla. Beat until light and
fluffy, about 3 minutes. Gradually add the cooled chocolate mixture, beating after each addition.
Beat on high speed
until frosting is a whipped cream consistency.
Makes one (9-inch) double-layer
cake.
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