SLICE OF HEAVEN CAKE

Slice of Heaven Cake image

I first had this cake at a friend's house about 10 years ago. I begged her for the recipe for two weeks before she finally gave in and honored me with the recipe. It's a little time consuming, but you end up with a very elegant and delicious cake.

Provided by Crafty Lady 13

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 26

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Ingredients

4 ounces white chocolate, shaved
1 teaspoon vanilla
1 teaspoon water
1/2 cup chocolate chips
1 cup butter, softened
1/2 cup pecans, chopped
1/2 teaspoon salt
1/2 cup coconut
1 teaspoon baking soda
1 1/2 cups sugar
1 cup buttermilk
2 tablespoons Creme de Cacao
2 eggs
2 cups cake flour
chocolate sprinkles
1 1/2 tablespoons sugar
1 cup milk, scalded
1/2 tablespoon flour
1/4 teaspoon vanilla
1 egg, slightly beaten
1 ounce semisweet chocolate, melted and cooled
6 chocolate caramels
1/2 cup powdered sugar
1 cup whipping cream
1 teaspoon cocoa
3 -4 drops vanilla

Steps:

Directions for cake:.
Melt white chocolate in water over low heat. Cream butter and blend in chocolate. Sift flour with salt and baking soda. Add flour mixture, sugar and buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in eggs one at a time. Add vanilla. Fold in chocolate chips, pecans and coconut. Bake in 2 well-greased, floured 9-inch cake pans at 350 degrees F for 30 minutes. When done, let cakes cool for 10 minutes and remove from pans. Allow cakes to cool completely. While cake is baking, prepare the Chocolate Custard.
Directions for Chocolate Custard:.
Combine sugar and flour. Beat into eggs. Beat chocolate into egg mixture. Add to scalded milk in double boiler and cook, stirring often until thickened. Add vanilla and caramels and stir until caramels melt. Allow custard to cool completely.
Directions for Frosting:.
Sift together sugar and cocoa. Whip the cream until frothy. Gradually beat in sugar mixture. Beat in vanilla.
To complete the cake, set bottom layer of cake on serving plate and drizzle with creme de cacao. Evenly spread chocolate custard over the bottom layer to about 1/4 inch from the edge. Put remaining layer of cake on top of the custard. Frost with the frosting. Add chocolate sprinkles on top.
Tip: To keep your serving plate clean, put strips of wax paper along the edges of the cake covering the plate. When you are finished frosting the cake, gently remove the pieces of wax paper.

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