White Chocolate Cake

I made this cake over the weekend. YUM!

White Chocolate Cake

4 oz White Chocolate

1 cup Butter

2 cups sugar

4 Eggs

1 teaspoonful Vanilla

1 dash Salt

1 teaspoonful Baking Powder

2 1/2 cups Flour

1 cup Buttermilk

1 Cup Chopped Walnuts

1 cup Flaked Coconut (Optional)

White Chocolate Frosting

5 Tablespoonfuls Flour

1 cup Milk

1 cup Butter

1 cup Sugar

1 teaspoonful Vanilla

2 oz White Chocolate, Shaved

1/4 cup Chopped Walnuts 

1/2 cup Flaked Coconut (Optional) 

Cake: 

Preheat oven to 350 degrees.

Grease and Flour 3 8-inch cake pans 

Place White Chocolate in a microwave safe dish and heat at 30 seconds intervals until just beginning to melt. Stir to complete the melting.

Cream the Butter and Sugar together until completely combined and no longer gritty.  Stir down sides of the bowl.

Add the melted White Chocolate and mix well. 

Add the Eggs, one at a time, mixing well after each addition.  Add the Vanilla and mix again.  Stir down the sides of the bowl.

Alternately add the Flour mixture and the Buttermilk; beginning and ending with the Buttermilk.  Stir down the sides of the bowl.

Fold in the Walnuts and the Coconut.

Divide evenly between the prepared pans.

Bake in preheated oven 30-40 minutes until tester inserted in middle of cake comes out clean. 

Let rest in pan for 5 minutes then remove to rack until completely cool.

Frosting:

In a small saucepan, combine the Milk and the Flour. Heat over medium heat, stirring constantly until mixture is very thick and begins to pull away from bottom of the pan. 

Place in refrigerator and cool completely.  Stir occasionally as the mixture cools.

Combine the Butter and the Sugar and mix until light and fluffy and White in color.

Add the Vanilla and mix well.

Add the Flour mixture and beat until fluffy. 

Fold in shaved White Chocolate and Walnuts.

Ice cake and sprinkle top with Coconut, if desired.