White Chocolate Cake

Cake:

2 sticks butter      2 cups sugar

4 eggs, separated      1 tsp. vanilla

¼ lb. white chocolate, melted      2 ½ cups flour

1 tsp. baking powder      1 cup buttermilk

1 cup chopped pecans

1 cup flaked coconut

White Icing: 

1 stick butter      6 oz. cream cheese

¼ lb. white chocolate, melted      1 tsp. vanilla

1 lb. powdered sugar

1 cup chopped pecans

Directions:  Grease and flour three 9” cake pans.   Preheat oven to 350 degrees.

For cake, cream together butter and sugar.  Beat in egg yolks.  Add vanilla and 

melted chocolate; mix well.  Sift together flour and baking powder and add 

alternately to the creamed mixture with the buttermilk.

Beat egg whites until stiff.  Fold into batter.  Fold in nuts and coconut.  Pour mixture 

into cake pans.  Bake for 30 minutes or toothpick comes out clean.  When cool, frost.

For icing, beat together butter and soft cream cheese until fluffy.  Add melted 

chocolate and vanilla; beat until smooth.  Gradually add powdered sugar, beating 

until smooth.  Stir in nuts.

Comment:  Good, but expensive.

Walnut Chiffon Cake

2 cups sifted flour      1 ½ cups sugar

3 tsp. baking powder      1 tsp. salt

½ cup vegetable oil     7 unbeaten egg yolks

¾ cup cold water      2 tsp. vanilla

7 egg whites      ½ tsp. cream of tarter

1 cup walnuts, chopped

Directions:  Preheat oven to 325 degrees.

Sift together dry ingredients.  Combine with sugar and make a well.  Into the dry 

ingredient well, add in order:  oil, egg yolks, water, vanilla.  Beat until smooth.  

In separate bowl, beat egg whites and cream of tarter to form very stiff peaks.  Fold 

stiff egg whites into creamed mixture.  Fold in nuts.

Pour into ungreased tube pan.  Bake for 55 minutes.  Then increase oven temperature 

to 350 degrees and bake another 10-15 minutes.

Comment:  Grandma Romer’s recipe.

Turtle Cake

1 chocolate cake mix      1 lb. caramels

2 sticks butter      1 can Eagle brand milk

1 cup pecans

Directions:  Grease and flour 9” x 13” pan.  Preheat oven to 350 degrees.

Prepare cake mix according to directions.  Divide in half.  To one half of mix, add ½ 

can Eagle milk and 1 stick melted butter.  Bake 30 minutes.  Remove to add 

additional caramel mixture and then continue baking as outlined below.

Melt caramels in 1 stick butter.  Add ½ can Eagle milk and beat.  Spread on cake.  

Cover with remaining cake mix.  Bake another 30 minutes.  

Ice with favorite chocolate icing recipe and sprinkle with nuts.

Comment:

Toll House Bundt Cake

Nut Topping:

¼ cup softened butter      2 T. sugar

2/3 cup finely chopped nuts

Cake:

2 ¾ cups flour      2 tsp. baking soda

1 tsp. salt      1 T. vinegar

1 cup whole milk      1 cup softened butter

1 cup firmly packed brown sugar

1 T. vanilla      4 eggs

1 pkg. mini chocolate chips

Directions:  Grease and flour 10” fluted tube / Bundt pan.

Make topping first.  In small bowl, combine butter, sugar, and nuts; mix until crumbly.  

Spoon into Bundt pan.  Chill while preparing cake batter.

Sift together flour, baking soda, and salt.  Set aside.  Place vinegar into cup of milk.  Set 

aside.  In a mixing bowl, combine butter, brown sugar, and vanilla.  Beat at medium 

speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.  

Turn mixer to low.  Gradually add flour mixture, one-third at a time, alternating with 

milk.  Fold in mini chocolate chips.  Pour into prepared pan.  Bake for 50 minutes at 

375 degrees.  Loosen edges of baked cake with spatula.  Immediately invert on cooling 

rack.

Comment:

Sour Cream Pound Cake

2 sticks butter      3 cups flour

¼ tsp. baking soda      3 cups sugar

6 eggs      1 small sour cream

Directions:  Grease and flour tube pan.  Preheat oven to 350 degrees.

Sift together flour and soda.  Cream butter and sugar; add eggs two at a time.  Add 

flour mixture a little at a time.  Add sour cream.  Pour into tube pan.  Bake for 90 

minutes.

Comment:  Very good1