White German Chocolate Cake
Ingredients:
Cake Ingredients:
1 box white cake mix
1 cup buttermilk
1/2 cup vegetable oil
4 large egg whites
1 teaspoon vanilla extract
Frosting Ingredients:
1/2 cup unsalted butter
1 cup granulated sugar
1 cup evaporated milk
3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Prepare the Cake Pans: Preheat the oven to 350F 175C. Grease and flour two 9-inch round cake pans.
Make the Cake Batter:
In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract.
Using an electric mixer on medium speed, beat the mixture for 2-3 minutes until smooth.
Bake the Cake Layers:
Divide the batter evenly between the two prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Coconut-Pecan Frosting:
In a medium saucepan over medium heat, melt the butter.
Stir in the granulated sugar, evaporated milk, egg yolks, and vanilla extract.
Cook, stirring continuously, for about 10-12 minutes until the mixture thickens and turns golden brown.
Remove from heat, then fold in the shredded coconut and chopped pecans. Allow the frosting to cool slightly.
Assemble the Cake:
Place one cooled cake layer on a serving plate and spread a generous amount of coconut-pecan frosting over the top.
Place the second layer on top, then spread the remaining frosting over the top and sides of the cake.
Serve: Slice, serve, and enjoy this rich and decadent White German Chocolate Cake!
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes
Kcal: Approximately 450 kcal per slice Servings: 12 slices
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