Ingredients
1/4 lb White chocolate
1/4 ts Salt
1 c Butter
1 c Buttermilk
2 c Sugar
1 c Pecans; chopped
4 Eggs
1 c Flaked coconut
2 1/2 c Cake flour
1 ts Vanilla
1/4 ts Baking powder
White chocolate icing:
1/4 lb White chocolate; melted
1 c Margarine
2 1/2 tb Flour
1 c Sugar
1 c Milk
1 1/2 ts Vanilla
Directions
- Melt chocolate over hot, not boiling water. Cool slightly. Cream butter and sugar until light and fluffy. Add cooled chocolate. Add eggs, one at a time, beating well after each addition.
- Sift dry ingredients together and add alternately with buttermilk. Beat only enough to blend. Fold in beaten egg whites, vanilla, pecans and coconut.
- Pour into a 9x13 pan or 2 8″ round pans. Bake at 350~ for 40-45 minutes or until done.
- WHITE CHOCOLATE ICING: In medium saucepan combine melted chocolate and flour. (all-purpose). Blend in milk, cook over medium heat, stirring constantly until thick.
- Cool completely. In large mixing bowl cream butter, sugar and vanilla. Beat until light and fluffy.
- Gradually add completely cooled chocolate mixture. Beat to blend well, but over-beating will break it down soupy.
