|
White Chocolate Cake
White Chocolate Cake
1 cup margarine
2 cups sugar
4 oz. white chocolate, melted
4 eggs
2-1/2 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut
1 tsp. vanilla
Cream margarine and sugar until light and fluffy; add chocolate. Mix in eggs, one at a time, blending well after each addition. In another bowl, combine flour, salt and baking powder together; add to batter alternately with buttermilk. Stir in remaining ingredients; divide and pour into 2 greased and floured 9" round baking pans. Bake at 350 degrees for 45 minutes; cool. Makes 8 servings.
Icing
2 cups sugar
1 cup margarine
1 tsp. vanilla extract
1/2 tsp. salt
5 oz. can evaporated milk
Combine ingredients together; mix well. Let stand one hour; stir occasionally. Pour into a saucepan; heat to soft-ball stage, 240 degrees on a candy thermometer. Cool to lukewarm; blend until a desired spreading consistency is achieved.
This frosting is rich!!! But oh so good!!
|
