WHITE GERMAN CHOCOLATE LAYER CAKE

WHITE GERMAN CHOCOLATE LAYER CAKE image

Yield Serves14 to 16 slices

Number Of Ingredients 28

layer Cake ingredients
2 ½ cups Sifted Cake Flour
1 tsp. Baking powder
½ tsp/ Salt
¾ cup Butter, softened
2 cups Sugar
4 eggs, separated
1 tsp. vanilla
1 cup butter milk
¼ lb. White Chocolate
¼ cup chocolate chips,
¼ cup white chocolate
Filling:
½ cup white sugar
3 egg yolk
1 14oz.can sweeten condensed milk
½ cup butter
1 Tsp. Vanilla
1 cup pecans chopped
1 cup coconut
Frosting:
¼ pound white chocolate
4 tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
½ cup chocolate chips

Steps:

Preheat oven 350 degrees. Spray 2, 9"round cake pans. Melt white chocolate in microwave. Sift sugar baking powder and salt twice then Cream with butter beating until light and fluffy. Add the 4 egg yolks and beat again. Then add melted cooled white chocolate and vanilla. After beating well add the flour and buttermilk alternately and beat after each addition. In separate bowl beat egg white until stiff peaks form. Fold in beaten whites. Pour into prepared pans. Bake for 40 to 45 minutes. Cool for 10 minutes. Remove from pans. Filling: Combine sugar, egg yolk, condensed milk in large sauce pan, bring to a boil continue to boil for about 8 minutes or until thickened. Remove from heat and add butter and vanilla. Stir in nuts and coconut. Allow to cool about15 minutes Spread coconut mixture on top of each cake layer. Place one layer onto top the other and frost the sides of cake with white Chocolate Frosting: Melt white chocolate and the butter together in microwave. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well. Spread Frosting on sides of cake. Place ½ cup chocolate chips in a zip lock plastic baggie and melt in microwave for less that a minute. Snip the corner of baggie and drizzle melted chocolate over top of cake.