White Chocolate Cake (5,000 - 6,000 ft)
A fine white cake, flavored with white chocolate, pecans and coconut.
Servings: 8 Servings
Calories: 700kcal
Ingredients
- 4 oz White Chocolate melted and slightly cooled
- 1 cup Butter
- 2 cups Sugar LESS 2 tablespoons
- 2 1/2 cups Cake Flour
- 1 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Buttermilk
- 3 lg Egg Yolks
- 3 lg Whole Eggs
- 1 cup Pecans chopped
- 1 cup Coconut flaked
- 1 tsp Vanilla
Instructions
- Grease and flour two, 8" or 9" cake pans (traditionally, two square 9" pans are used. I used two 8" round pans.)
- Whisk together flour, baking powder and salt. Set aside.
- Cream butter and sugar. Add the cooled, melted chocolate.
- Add whole eggs and yolks, one at a time, incorporating after each addition.
- Add the flour and buttermilk, alternating in thirds. Add vanilla and beat well for 2 minutes.
- Fold in the chopped pecans and coconut.
- Pour batter into pans and bake at 375°F for 30 minutes, or until cake springs back to a finger. Remove and cool in pan for 10 minutes, remove and cool completely on rack.
- Frost with Brownstone Front Icing.