White fudge cake

Yield: 1 Servings

Measure Ingredient
¾ cup (4 ounces) coarsely chopped white chocolate
½ cup Hot water
2½ cup Flour
1½ cup Sugar
1 cup Softened unsalted butter
1 cup Buttermilk
3 \N Eggs
1 teaspoon Vanilla
½ cup Chopped nuts
½ cup Flaked coconut
1 teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
¾ cup (4 ounces) chopped white chocolate
2½ tablespoon Flour
1 cup Milk
1 cup Softened unsalted butter
1 cup Confectioner's sugar
1½ teaspoon Vanilla Flaked coconut


I love this cake. However, I must admit that I don't like coconut. This cake is still delicious, but not as festive, if you omit the coconut.

Preheat oven to 350. Grease and flour the bottoms of 2 9-inch round cake pans. In a small saucepan over low heat, combine the chocolate and hot water and cook until chocolate is smooth, stirring constantly. Set aside to cool. In a large bowl combine flour, sugar, baking powder, salt, butter and milk. Blend on low speed to moisten, then on medium speed, scraping bowl as needed. Add eggs, chocolate mixture and vanilla. Blend on medium speed for 1 minute. Stir in the pecans and coconut. Pour batter into prepared pans.

Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool on racks for about 10 minutes. Loosen the sides with a knife and remove cake from pans, returning to racks until completely cool. Frost.

WHITE CHOCOLATE FROSTING: Combine the chocolate and flour in a medium saucepan. Blend in the milk. Cook over medium heat, stirring constantly, until very thick. Remove from heat and cool. In a large bowl, cream the butter, sugar and vanilla. Beat until light and fluffy, about 3 minutes.

Gradually add the cooled chocolate mixture, beating after each addition.

Beat on high speed until frosting is a whipped cream consistency. Frost cake. Sprinkle top and sides with flaked coconut.

Posted to JEWISH-FOOD digest by BNLImp@... on Feb 16, 1998

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