My Mother'S White Chocolate Cake Recipe

Name: My Mother'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; 1/2 c. boiling water; 1 c. butter or margarine; 2 c. sugar; 4 egg yolks; 2 1/2 c. flour; 1/2 tsp. salt; 1 tsp. baking powder; 1 c. buttermilk; 1 c. chopped nuts; 1 c. coconut; 1 tsp. vanilla; 4 egg whites, stiffly beaten

Servings: persons

1/4 lb. white chocolate
1/2 c. boiling water
1 c. butter or margarine
2 c. sugar
4 egg yolks
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 c. buttermilk
1 c. chopped nuts
1 c. coconut
1 tsp. vanilla
4 egg whites, stiffly beaten

1
Combine white chocolate and boiling water.
2
Let cool.
3
Beat sugar and butter together; add egg yolks.
4
Sift flour, salt and baking powder.
5
Add flour mixture, buttermilk and chocolate a little bit at a time.
6
Stir in nuts and coconut.
7
Fold in stiffly beaten egg whites.
8
Bake in 2 (9-inch) layer pans, greased and floured.
9
Bake in 250u00b0 oven for 1 hour.

2582

kcal

Calories

157

Fat

255

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 13 ingredients. The key ingredients include: 1/4 lb. white chocolate, 1/2 c. boiling water, 1 c. butter or margarine, 2 c. sugar, and more.

Yes, My Mother'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.

My Mother'S White Chocolate Cake

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