August 2, 2011

Nutty White Cake

Traditional Cakes & Pies

Prep time:

43 minutes

baking time:

40 to 45 minutes

“I used to ask my grandmother if I could have this beautiful white cake as my wedding cake.”

Ingredients

Serves 12

4 cups granulated sugar, divided
2 cups (4 sticks) butter, softened, divided
4 ounces white chocolate, melted, slightly cooled
4 large eggs, separated
2 1/2 cups cake flour
1 teaspoon baking powder
1 cup buttermilk
1 cup chopped pecans
2 teaspoons vanilla extract, divided
1 (5-ounce) can evaporated milk

Directions

1
Preheat the oven to 350ºF.
2
Combine 2 cups granulated sugar and 1 cup butter in a large bowl. Beat with an electric mixer set at medium speed until creamy. Beat in white chocolate. Add egg yolks one at a time, beating well after each addition.
3
Sift cake flour and baking powder together. Add to batter alternately with the buttermilk, beating well after each addition.
4
Place egg whites in a small bowl. Beat until stiff peaks form. Fold into batter. Fold in pecans and 1 teaspoon vanilla extract.
5
Spoon batter into a nonstick 13 × 9-inch baking pan. Bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Let stand to cool.
6
Combine remaining butter, remaining sugar and evaporated milk in a small saucepan. Cook, stirring continually, to 234ºF to 240ºF on a candy thermometer, soft-ball stage. Remove from heat. Beat in remaining vanilla extract. Spread over top of cake.

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Grandma's Secret Trick

For birthdays, Grandma baked this delicious cake in two 8- or 9-inch round or square cake pans. When she made it for my brother who didn't like pecans, she omitted the pecans and instead added about 1 teaspoon almond extract.

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