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828 - White Chocolate Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

828 - White Chocolate Cake #

(by Shirley McNevich)
1 cup softened butter
1 3/4 cups white sugar
4 eggs (yolks only)
6 - 1oz. squares Baker's white baking chocolate (melted and cooled according to box directions)
1 tsp. vanilla
2 1/2 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup Baker's angelflake coconut
1 cup chopped pecans
Frosting: 1/2 cup softened butter, 2 - 3oz. softened Philadelphia cream cheese, 3 3/4 cups Domino's powdered sugar, 2 - 1oz. squares Baker's white baking chocolate (melted and cooled according to box directions), 1 tsp. vanilla

In a mixer add 1 cup butter and white sugar--beat. Add 4 egg yolks--beat. Add melted/cooled white chocolate and vanilla--beat. In a separate bowl add flour, baking powder and salt--stir. Add flour mixture to the batter in the mixer slowly--beat. Add milk--beat. Remove bowl from mixer and add coconut and chopped pecans--stir with a wooden spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes or until inserted toothpick comes out clean. Cool the cake. Frosting: in a mixer add 1/2 cup softened butter and cream cheese--beat. Add powdered sugar slowly--beat. Add melted/cooled white chocolate--beat. Add vanilla--beat until mixture is fluffed. Remove from mixer and frost the cake. Keep cake refrigerated.

 

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