Rating: 4.5 stars 4.3
26 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.

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  • 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 Facts

216 calories; protein 3.5g; carbohydrates 24.2g; fat 11.9g; cholesterol 56.7mg; sodium 138.5mg. Full Nutrition
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