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Pecan White Chocolate Cake

This recipe comes from a small-town cookbook, which I received as a wedding gift from my dear Aunt Virginia. Coconut and creamy frosting give each slice the flavor of white German chocolate cake. —Jewell Tweedt, Council Bluffs, Iowa

15 ServingsPrep: 40 min. Bake: 40 min. + cooling

Ingredients

1 cup butter, softened
1-3/4 cups sugar
4 eggs, separated
6 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup flaked coconut
1 cup chopped pecans
FROSTING:
1/2 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
3-3/4 cups confectioners' sugar
2 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Directions

In a large bowl, cream butter and sugar. Add egg yolks, one at a
time, beating well after each addition. Beat in white chocolate and
vanilla. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk. Fold in coconut and pecans. In a
small bowl, beat egg whites until stiff peaks form. Fold into

2 of 2

Pecan White Chocolate Cake (continued)

Directions (continued)

batter.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
40-45 minutes or until a toothpick inserted near the center comes
out clean. Cool completely on a wire rack.
For frosting, in a large bowl, cream the butter and cream cheese.
Gradually beat in confectioners' sugar, white chocolate and vanilla
until light and fluffy. Fold in pecans. Frost cake. Store in the
refrigerator. Yield: 15 servings.

Nutrition Facts: 1 piece equals 747 calories, 43 g fat (21 g saturated fat), 124 mg cholesterol, 382 mg sodium, 86 g carbohydrate, 2 g fiber, 8 g protein.