White Chocolate Cake
Yield: 30 Servings

Ingredients Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)
4 Egg whites
1 c Sugar

Ingredients Icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk
1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla

 Instructions:
Melt chocolate over hot, not boiling water. Cool slightly and add vanilla. 
Cream butter and sugar until light and fluffy. Add chocolate. Add egg yolks, 
one at a time, mixing after each addition. Sift dry ingredients together and 
add alternately with buttermilk. Stir in pecans and coconut (optional). Mix 
only enough to blend. Whip egg whites and sugar to a soft peak. Gently fold 
whipped egg whites into chocolate mixture. 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 until well blend. Do not over-mix or it will become soupy. Spread between 
layers, on top and on sides of cake. Sprinkle cake with coconut or with 
anything else that you like.

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