White Chocolate Cake

This is a white chocolate cake that Mildred added to her repertoire in the sixties. The frosting is similar to the one my Aunt LaVece used for a red velvet cake.

White Chocolate Cake

 
Cream: 1 cup butter (room temp) and 2 cups sugar
Add: 4 eggs (room temp,) one at a time. Beat well.

Then add: 1/4 lb. white chocolate, melted over hot water
Sift together: 2 1/2 cups cake flour 1 tsp. baking powder
1/8 tsp. salt
Add alternately to the creamed mixture with 1 cup buttermilk.  
Then add: 1 tsp. vanilla
Fold in gently: 1 cup angel-flake coconut and 1 cup chopped pecans

Pour into 3 greased and floured 8 or 9 inch cake pans (line bottoms with wax paper) Bake 30-45 minutes in 350 degree oven. Joan’s note- I bake in a sheet cake pan and watch carefully and remove when a toothpick came out fairly clean.

When cool, frost with this icing:
3 Tbl. flour 
1 cup milk 
1 cup sugar 
1 cup butter at room temperature
1 tsp vanilla

Cook flour and milk until very thick, stirring constantly. Cool.
Cream sugar, butter, and vanilla. Add to first mixture and beat until well-blended. It should have the texture of whipped cream.