---------- Recipe via Meal-Master (tm) v8.05
  
       Title: White Chocolate Cake/white Chocolate Frosting
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
  
       4    Egg whites
       4 oz White chocolate baking bar
            --- chop
       1 c  Butter
       2 c  Sugar
       4    Egg yolks
       1 ts Vanilla
       2 c  Sifted cake flour
       1 ts Baking powder
       1 c  Buttermilk
       1 c  Coconut
     1/2 c  Chopped pecans
            White chocolate frosting:
       4 oz White chocolate baking bar
            --- chop
     1/4 c  Butter
       1 ts Vanilla
       4 c  Sifted powdered sugar
       3 tb Water; (3 to 4)
  
   In a large mixing bowl let egg whites stand at room
   temperature for 30 minutes. Meanwhile, grease and lightly
   flour three 8″ or 9″ round baking pans. Set pans aside.
   Place chocolate in a small heavy saucepan over very low
   heat, stirring constantly until chocolate begins to melt.
   Immediately remove from heat and stir until smooth.
   In a large mixing bowl beat butter and sugar with an
   electric mixer on medium speed until fluffy. Add egg yolks
   and vanilla; beat until light. Add chocolate; beat until
   combined. Stir together flour and baking powder.
   Alternately add flour mixture and buttermilk, beating on
   low speed just until combined.  Thoroughly wash beaters. In
   a large mixing bowl, beat egg whites with electric beater
   on high speed until stiff peaks form. Gently fold egg
   whites into batter; fold in coconut and pecans. Spread
   batter in prepared pans. Bake in a 350 oven for 25 to 30
   minutes or until cake is golden and springs back when
   lightly touched. Cool cakes in pans on wire racks for 10
   minutes. Remove cakes from pans; cool completely.
   Prepare White Chocolate Frosting:: To assemble, place first
   cake layer on a large serving plate; spread with 3/4 cup
   frosting. Top with a second cake layer; spread with 3/4 cup
   frosting. Top with the remaining cake layer. Stir 1
   tablespoon hot water in remaining frosting; pour over top
   of cake.
   
   Frosting-- Place chocolate in a small heavy saucepan over
   very low heat, stirring constantly until chocolate begins
   to melt. Immediately remove from heat and stir until
   smooth. Cool slightly. In mixing bowl combine melted
   chocolate, butter and vanilla. Beat in powdered sugar and
   enough water to make of spreading consistency. Makes about
     2-1/2    cups.  Makes 12 servings.
  
 -----

Plain Text Version of This Recipe for Printing or Saving