White Chocolate Pecan Cake

Ingredients

• White Icing:
• 1 cup chopped pecans
• 1 cup buttermilk
• 1 teaspoon baking powder
• 2½ cups cake flour
• 1/4 pound white chocolate, melted
• 1 teaspoon vanilla extract
• 4 eggs, separated
• 2 cups sugar
• 1 cup butter, softened
• 2 cups sugar
• 1 cup butter, melted
• 1 teaspoon vanilla extract
• 5.33-ounce can evaporated milk

Directions

Cream butter and sugar. Beat in egg yolks; add vanilla and melted chocolate. Stir together flour and baking powder; add to chocolate mixture alternately with buttermilk. Fold in stiffly beaten egg whites. Stir in pecans. Bake
in 2 greased and floured 9-inch cake pans at 350ºF. for 45 minutes. Cool, and remove from pans and ice with White

Icing:

Mix ingredients and let stand 1 hour. Stir occasionally. Cook to the soft ball stage (238ºF.) Beat until batter is of spreading consistency.

Toast the pecans lightly for a deeper pecan flavor.