White Chocolate Cake

Mixture Ingredients

• 2-1/2 cups Flour
• 1-1/2 cups Chocolate
• 1 cup Buttermilk
• 1 cup Pecan Nuts (Chopped)
• 1 cup Butter (Melted)
• 1 cup Sugar
• 1 tbl Baking Powder
• 1 tbl Vanilla Extract
• 1/4 tsp Salt
• 4 Egg Whites
• 4 Egg Yolks

Topping Ingredients

• 1-1/2 cups White Chocolate
• 1 cup Sugar
• 1 cup Butter
• 1 cup Milk
• 3 tbl Flour
• 2 tsp Vanilla Extract

Method

1. Place the vanilla extract and chocolate in a bowl and melt over a bowl of hot water.
2. Take another mixing bowl and combine the egg yolks, sugar and butter until fluffy.
3. While stirring, sift in the flour, baking powder and salt.
4. Pour in the buttermilk and stir until smooth and without lumps.
5. Fold in the chopped pecan nuts.
6. Take another mixing bowl and whisk the egg whites until peaky. Then fold into mixture.
7. Pour into a greased 9“ cake tine.
8. Place in an oven preheated to 350 F and bake for 45 minutes.
9. Lift out and place on a wire rack to cool.
10. For the topping take a seperate bowl and add the white chocolate. Melt over hot water.
11. Combine melted white chocolate with milk and stir until smooth.
12. In a separate bowl, cream the vanilla extract, butter and sugar until light and fluffy.
13. Gradually fold in the chocolate mixture.
14. Pour on top of the shortcake and spread out evenly.
15. Allow the topping to set before serving.