Mrs. Pusey'S White Chocolate Cake Recipe

Name: Mrs. Pusey'S White Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. white chocolate pieces; 1/2 c. boiling water; 2 c. sugar; 1 c. butter (2 sticks) or Crisco; 2 1/2 c. flour; 4 eggs; 2 1/2 tsp. baking powder; 1 c. buttermilk; 1 c. fine coconut flakes; 1 c. finely chopped pecans or other nutmeats

Servings: persons

1/4 lb. white chocolate pieces
1/2 c. boiling water
2 c. sugar
1 c. butter (2 sticks) or Crisco
2 1/2 c. flour
4 eggs
2 1/2 tsp. baking powder
1 c. buttermilk
1 c. fine coconut flakes
1 c. finely chopped pecans or other nutmeats

1
Melt chocolate over the boiling water in a double boiler. Cream butter and sugar.
2
Beat in eggs, one at a time, until well blended.
3
Add chocolate and vanilla.
4
Sift flour with baking powder and add to first mixture alternately with buttermilk in 4 to 5 additions.
5
Don't overbeat.
6
Stir in coconut flakes and chopped nuts.
7
Turn batter into three greased layer cake pans. Bake in 350u00b0 oven for 20 to 25 minutes, or until done.
8
Remove from oven and cool at least 10 minutes.
9
Turn onto rack to cool.

2851

kcal

Calories

191

Fat

263

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 lb. white chocolate pieces, 1/2 c. boiling water, 2 c. sugar, 1 c. butter (2 sticks) or Crisco, and more.

Yes, Mrs. Pusey'S White Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mrs. Pusey'S White Chocolate Cake

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