This sounds very good.  I LOVE! white chocolate.
Becky
----- Original Message ----- From: "Angel Luvs Tags" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <RecipesAndMore@googlegroups.com>
Sent: Thursday, January 18, 2007 3:26 PM
Subject: [RecipesAndMore] White Chocolate Cake



White Chocolate Cake
1/2 cup white chocolate, grated
1/2 cup boiling water
2/3 cup shortening
2 cups sugar
3 egg yolks
2 tsp. vanilla
1 cup buttermilk
1 tsp. baking soda
2-1/2 cups sifted cake flour
1/4 tsp. salt
1 cup coconut
1 cup chopped pecans
6 egg whites
FILLING:
1/2 cup butter
1 cup sugar
2 tsp. flour
3 beaten egg yolks
12 oz. can evaporated milk
1 cup coconut
1 cup chopped pecans
Dissolve chocolate in boiling water. Set aside to cool. Cream
shortening and sugar until light and fluffy. Add egg yolks, one at a
time, beating well after each. Beat in chocolate mixture, then
vanilla. Dissolve baking soda in 2 teaspoons buttermilk and beat into
creamed mixture. Sift flour and salt together and add to creamed
mixture alternately with buttermilk, beginning and ending with flour.
Add coconut and pecans. Beat egg whites until stiff and gently
fold into batter. (Save 3 egg yolks to use in filling). Bake in 3
greased and floured cake pans at 350 for 25-30 minutes. When done,
turn out onto racks to cool.
For filling, melt butter in large saucepan. Add flour, sugar, and
beaten egg yolks. Gradually add milk, stirring until well mixed.
Cook until thick (5-10 minutes or longer). Remove from heat.
Add coconut and pecans; cool. Spread between cake layers and on
top.


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