Visiting my mother this last weekend she asked my brother Bill and I if we remembered the white chocolate cake she used to make. I was sorry to have to admit that I didn't, and Bill, well, I think he avoided answering at all (he's always been more 'diplomatic' than I). Knowing the power of scent and its sister, taste, though, I'm wondering if memories will emerge when I bake this cake. My mother then gave me this recipe, handwritten, which I will save in a file I'm keeping. I've written it down absolutely verbatim, above. I think she was inspired to give me this and the Italian Cream Cake recipe she loves by our most recent Birthday Cake Incident. I knew that she loved Italian Cream Cake, so I made her one for her birthday. She said it was good, but that the one she always made did not have pecans in the icing, and she would find me that recipe. I guess she ran across this white chocolate one as she was looking for the Italian (haven't well all had surprises while looking for some Italian?). Anyhow, enjoy!
Melt ¼ lb. white chocolate in ½ cup hot water. Set aside and cool. Cream together 1 cup butter, 2 cups sugar until fluffy. Mix in 4 egg yolks, 1 at a time & beat well after each addition. Add melted choc. & 1 tsp. vanilla, 2 ½ c. sifted flour & 1 tsp. soda. Add alternately w/ 1 cup buttermilk. Do not over beat. Fold in 4 egg whites beaten stiff but not dry, 1 cup pecans, 1 cup coconut.
Bake in 2 layers @ 350 degrees 25 to 30 min.
Mix together small can evap. milk, 1 cup sugar, 4 tsp. butter. Bring to boil stirring constantly. Have 3 egg yolks ready, slightly beaten. Blend cooked mixture in pan. Add 1 tsp. vanilla. Cook over low heat until thick, about 15 min. Remove from heat. Add 1 cup coconut, 1 cup nut meats.
Submitted by Margaret Howard