This deliciously moist cake swaps white chocolate for the traditional chocolate and has a gooey chocolate pecan frosting.
2 packages (8 oz) white chocolate, broken up
1 pound (4 sticks) unsalted butter, sliced
1 cup water
4 cups cake flour or White Lily All Purpose Flour
5 teaspoons baking powder
1 teaspoon salt
3 3/4 cups sugar
2 cups whole buttermilk
1 cup egg whites (from about 8 large eggs)
1 tablespoon vanilla extract
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, also fit with a parchment paper square between the two pieces first). In a medium saucepan or microwaveable bowl, melt white chocolate and butter in water. In a large bowl, sift together all dry ingredients. Make a well in the center. Pour in melted chocolate mixture and stir until combined. Add buttermilk, egg whites, and vanilla and stir together until ingredients are fully incorporated. Pour batter into prepared tube pan and bake for 1 hour 10 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Coconut Pecan Frosting
1 cup light brown sugar
1 cup sugar
1 stick (1/2 cup) butter
6 large egg yolks
1 can (12 oz) evaporated milk
1 tablespoon vanilla
2 cups chopped pecans
2 cups shredded sweetened coconut
In a medium saucepan, mix sugars, butter, egg yolks, and 1/2 cup evaporated milk until well blended. Stir in the remainder of the evaporated milk gradually. Set heat to medium low and stir frequently, scraping the bottom and sides, until it begins to bubble, about 10 minutes. Remove from heat. Stir in vanilla, pecans, and coconut. Let cool until lukewarm then apply to cake, using the back of the spoon to apply down the tube hole.
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7 comments
Donna, the original chocolate German’s chocolate cake recipe had the hot water in it, so I kept it in this white chocolate version! I haven’t tried it without the water, but if you do let me know how it turns out!
I made this cake over the weekend. I have to admit I had no idea what I was doing, it was unlike any cake I’ve made. It turned out lovely and delicious. I do have a question – would it work if I used less than a cup of water? Seemed rather soupy, but again, I’m more familiar with a thicker batter. Just wondering if the main purpose of the water was to make it easier to stir the melted chocolate and butter .. Just curious?!? By the way, I love my new square tube pan and the recipe book is well .. Perfect!! Thank you!
Will make this for my daughter Birthday. Thanks
Thank you for this beautiful cake recipe. Can’t wait to make it for Thanksgiving.
Barbara, absolutely! It’s a thinner batter so I recommend placing a square of parchment between the two pieces and a baking sheet below the cake. Just for extra protection, it may make sense to also wrap the bottom of the cake pan in foil too