German white chocolate cake
[an error occurred while processing this directive]

[an error occurred while processing this directive]
German white chocolate cake
  German    Chocolate    Cakes  
Last updated 6/12/2012 12:52:12 AM. Recipe ID 13864. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: German white chocolate cake
 Categories: Cakes, Chocolate
      Yield: 6 servings
  2 1/2 c  Cake flour
      1 ts Baking soda
    1/2 lb Unsalted butter
  1 1/2 c  Sugar
      4 lg Eggs, separated
      4 oz White chocolate, melted in
           -1/2 c boiling water and
      1 ts Vanilla extract
      1 c  Buttermilk
      1 c  Shredded unsweetened coconut
      1 c  Chopped pecans
      1 c  Evaporated milk
      1 c  Sugar
    1/4 lb Unsalted butter
      3 lg Egg yolks
      1 ts Vanilla extract
      1 c  Chopped pecans
      1 c  Shredded unsweetened coconut
  1. Position the racks in the upper and lower thirds and preheat oven
  to 350 deg F. Lightly butter the bottom and sides of three 8 inch
  round cake pans. Line the pans with parchment paper. Dust the bottom
  and sides with flour; tap out the excess.
  2. Into a medium bowl, sift the cake flour and the baking soda. Using
  an electric mixer set at mdeium speed, cream the butter and the sugar
  in a large bowl until light and fluffy, about 5 minutes. Beat in one
  egg yolk at a time, blending well after each addition. Beat in the
  melted white chocolate mixture and the vanilla. At low speed, blend
  in the sifted flour mixture alternately with the buttermilk; do not
  overbeat. Fold in the coconut and pecans.
  3. Beat the egg whites until stiff peaks form.  Blend 1/3 of the egg
  whites into the cake mixture to lighten it; carefully fold in the
  remaining egg whites.  Spoon the batter into the prepared pans.
  4. Bake until the cake springs back when touched in the center and a
  cake tester inserted in the center of the pans comes out clean, about
  35 to 40 minutes. Transfer the cakes in the pans to wire racks and
  cool 10 minutes. Invert the cakes onto the wire racks, carefully peel
  off the parchment paper, and cool completely.
  5. In a heavy medium saucepan over medium heat, combine the evaporated
  milk, sugar, butter, and egg yolks.  Simmer for 10 minutes, stirring
  constantly. Do not let mixture boil fast; lower the heat if necessary.
  Remove from heat and stir in the vanilla, pecans, and coconut. Plance
  the saucepan into a bowl filled with ice and stir constantly until
  the frosting is cool and slightly thickened.
  6. Place a cake layer on a serving platter. Spread 1/4 of the frosting
  evenly over the cake layer, making sure to spread it all the way to
  the edges. Top with the second layer, and spread with 1/4 of the
  frosting. Top with the third cake layer.  Evenly frost the top and
  sides of the cake with the remaining frosting.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 13864 (Apr 03, 2005)

[an error occurred while processing this directive]