Ingredients
1/4 pound white chocolate
1/2 cup boiling water
1 cup butter
2 cups granulated sugar
4 eggs, separated
2 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 cup finely chopped nuts
1 cup flaked coconut
Frosting
Frosting:
1 cup milk
1 tablespoon flour
1 cup margarine
1 cup sugar
1 teaspoon vanilla
Method
- Melt chocolate in boiling water, set aside to cool.
- Cream butter and 1 1/2 cups sugar until light and fluffy.
- Add egg yolks; beat thoroughly.
- Sift flour with baking soda and salt.
- Add to creamed mixture in thirds alternately with buttermilk, vanilla, and chocolate, beating until smooth after each addition.
- Beat egg white until soft peaks form.
- Gradually add remaining 1/2 cup sugar to egg whites, continuing beating until stiff but not dry.
- Fold into batter, then gently fold in nuts and coconut.
- Turn into three 9-inch round cake pans which have been greased, wax paper-lined, and greased again.
- Bake at 350-degrees about 35 minutes or until done.
- Frost when cooled
Frosting:
- Combine milk and flour, then cook until thickened; cool completely.
- Beat together margarine, sugar, and vanilla.
- Blend flour mixture into butter mixture; beat well.
