9\" round cake pans.
Melt the white chocolate in a small
nd flour 2 9 inch cake pans.
Cream butter and
For the cake:
Melt 6 oz of white chocolate chips in the
he cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir
ntil chocolate is completely melted.
Cool slightly.
Beat cake mix
a small bowl, combine cake flour, baking powder, and
he first 6 oz of white chocolate into a bowl. Microwave on
mall saucepan, melt 6 ounces white chocolate and hot water over low
Melt chocolate over hot, not boiling water.<
2 oz. of the white chocolate and place in large bowl
Melt white chocolate
in
hot
water;
allow
to
cool. Cream butter and sugar
together\tuntil light and fluffy.
Add egg yolks, one at a
time,
beating
well after each addition. Add melted white chocolate and vanilla.
Sift flour and baking soda together;
add
alternately
with
buttermilk
to creamed mixture. Gently fold in stiffly beaten egg whites.\tPour in 3 greased and floured 9-inch layer
cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool.
Cake: Preheat oven to 350 degrees
Combine the white chocolate and water, stirring until chocolate melts.
Set aside.
Cream the butter; gradually add the sugar, beating well at medium speed of electric mixer.
Add the egg yolks, one at a time, beating well after each addition.
Stir in the white chocolate mixture and the vanilla.
Combine the cake flour and soda; add to chocolate mixture, alternately with the buttermilk, beginning and ending with the flour mixture.
Beat the egg whites (which should be at room temperature).
Melt white chocolate in 1/2 cup boiling water; cool.
Cream butter and sugar.
Add eggs, one at a time.
Add white chocolate, vanilla, flour and baking powder alternately with milk.
Stir in coconut and nuts.
Bake in 2 pans lined with waxed paper and greased at 350\u00b0.
hree 8-inch.
round cake pans. Line the pans with
set aside.
Chop the white chocolate and place it in a
s completely done, add the white chocolate. (Strictly speaking, you could add
Preheat oven to 350\u00b0.
Grease and flour three 8-inch cake pans.
In a 2-quart saucepan over low heat, heat white chocolate and milk, stirring frequently, until chocolate melts and mixture is smooth.
Remove from heat and allow to cool slightly.
Melt chocolate and water on low heat.
Cream margarine, sugar, yolks, vanilla, flour and soda.
Add alternately with buttermilk, then add white chocolate.
Fold in egg whites.
Add coconut and nuts.
Pour into three 9-inch cake pans.
Bake at 350\u00b0 for 30 minutes.
Melt 4 oz white chocolate in 1/2 cup hot water. Cool.
Cream butter, sugar.
Mix in 4 egg yolks one at a time, beating after each addition.
Add white chocolate mixture and 1 teaspoon vanilla.
Sift flour, soda, salt; add alternately with butermilk, starting and ending with flour. Do not overbeat.
Fold in 4 stiffly beaten egg whites.
Gently stir in pecans and coconut.
Pour in 3 greased and floured 8 or 9 inch pans.
Bake 25 to 30 minutes in 350 degree oven.
Frost cooled cake with favorite frosting.