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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A complimentary frosting could be White Chocolate Cream Cheese Buttercream Frosting (#464128). This would do well as a sheet cake, too. Ingredients:
3/4 cup broken white chocolate |
1/2 cup hot water |
2 1/2 cups all-purpose flour |
1 1/2 cups granulated sugar |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup butter, softened |
1 cup buttermilk |
3 eggs |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
1/2 cup flaked coconut |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour the bottoms only of two 9 inch layer pans.
3. Melt white chocolate with hot water over low heat; cool. This could be done on 1/2 power in the microwave. Don't boil, just make it hot enough to melt the chocolate.
4. In large mixer bowl combine flour, sugar, soda, baking powder, salt, butter and buttermilk. Blend at low speed until moistened. Beat 1 minute at medium speed, scraping bowl occasionally.
5. Add eggs, melted white chocolate mixture and vanilla extract; blend. Beat 1 minute at medium speed.
6. Stir in pecans and coconut.
7. Pour batter into prepared pans.
8. Bake at for about 30 minutes or until top springs back and pick comes out clean.
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