WHITE GERMAN CHOCOLATE CAKE

WHITE GERMAN CHOCOLATE CAKE image

Provided by Rose Dailey

Number Of Ingredients 26

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

Steps:

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.