White Chocolate Cake

This is a very heavy white chocolate cake with a white chocolate frosting. I used 3 cake pans instead of 2, raspberry jam between the layers

PREP TIME 20 Min
COOK TIME 35 Min
READY IN 55 Min
Original recipe yield 1 - 2 layer 9 inch cake

Ingredients:
1/4 lb. white chocolate
1 cup butter
1/2 cup boiling hot water
2 cups white sugar
4 eggs (seperated)
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 cup nuts
1 teaspoon baking soda
1 cup buttermilk
1 cup coconut

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the cups flour, baking soda, baking powder and salt. Set aside.
2. In small saucepan, melt white chocolate in boiling hot water. Stir until smooth, and allow to cool to room temperature.
3. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well with each addition. Mix in melted white chocolate and teaspoon vanilla. Stir in flour mixture alternately with buttermilk.
4. Beat egg whites until stiff. Fold in egg whites into batter
5. Gently fold in nuts and coconut.
6. Pour into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.

To make Frosting:
Frosting:
1 can evaporated milk
3 eggs
1 teaspoon vanilla
1 cup coconut
1 cup sugar
4 teaspoon butter
nuts

Directions:
1. In a medium sauce pan mix milk, sugar and butter, bring to boil over medium heat, stirring constantly, until mixture is very thick.
2. Add vanilla and cook over low heat 15 mintues.
3. Add coconut and nuts and beat.
4. Spread between layers, on top and sides of cake.