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“This recipe comes from an old recipe book titled "Ma's Cookin' Mountain Recipies" I made this with a cooked pecan frosting, but I think Chocolate would be great for this. This turned out to be a nice moist cake.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 4 oz white chocolate in 1/2 cup hot water. Cool.
  2. Cream butter, sugar.
  3. Mix in 4 egg yolks one at a time, beating after each addition.
  4. Add white chocolate mixture and 1 teaspoon vanilla.
  5. Sift flour, soda, salt; add alternately with butermilk, starting and ending with flour. Do not overbeat.
  6. Fold in 4 stiffly beaten egg whites.
  7. Gently stir in pecans and coconut.
  8. Pour in 3 greased and floured 8 or 9 inch pans.
  9. Bake 25 to 30 minutes in 350 degree oven.
  10. Frost cooled cake with favorite frosting.

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