This cake has won best tasting 3 years running at my local cake auction. My friends always ask me to make it for parties. You won’t be disappointed! As a variation, stir in 1 cup each of coconut and chopped pecans before baking.
Original recipe makes 1 – 9×13 inch pan
Ingredients
8 (1 ounce) squares white chocolate
1/2 cup hot water
1 cup butter
1 cup white sugar
4 egg yolks
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
4 egg whites, beaten
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PREP
25 mins
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COOK
30 mins
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READY IN
55 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour and baking soda; set aside.
- Chop the white chocolate and place it in a medium bowl. Pour the hot water over it and stir until chocolate is melted and smooth. Allow to cool to room temperature.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted white chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition
Calories: 216 kcal
Carbohydrates: 24.2 g
Cholesterol: 57 mg
Fat: 11.9 g
Fiber: 0.4 g
Protein: 3.5 g
Sodium: 138 mg