MARIA DAVIS VPDJ42B
3/4 LB white chocolate 3/4 C boiling water 1 c butter softened 7 X
eggs 3 c sugar 1 tB vanilla extract 5 c all purpose flour 1 tS baking
soda 1/8 t salt 2 c buttermilk Grease and flour one 6 inch, 8 inch
and 12 inch round cake pans, and set aside. Combine white chocolate
and water, stirring until chocolate melts; set mixture aside to cool.
Cream butter; gradually add sugar, beating at medium speed of an
electric mixer until well blend. Add eggs one at time, beating after
each addition. Stir in chocolate mixture and vanilla.
Spoon flour, soda and salt; add to chocolate mixture alternately with
buttermilk, beginning and ending with flour mixture. Mix after each
addition.
Spoonn 1.3/4 cups batter in 6 inch pan, 3.1/2 cups batter into 8
inch pan, and remaining batter into 12 inch pan. Bake at 300 degrees
for 45 to 50 minutes for 6 inch layer, 50 to 55 minutes for 8 inch
layer, and 1 hour for 12 inch layer or until a wooden pick inserted
in center comes out clean. Cool in pans 10 minutes; remove from pans,
and let cool on wire racks. Brush excess crumbs from cake.
(Recipe taken from Southern Living) +++++
09/09/92 8:57 PM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 09/09 1:17
PM TO: JUDITH DUNN (KSPV68A) FROM: DOLORES MCCANN (BSWN00A) SUBJECT:
WH.CHOC.CAKE
Yields
10 Servings