rusty2rusty

HEAVENLY CAKE

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INGREDIENTS:
4 oz. white chocolate, shaved 1 tsp. vanilla
1 tsp. water
1/2 cup chocolate chips
2 sticks butter, softened
1/2 cup pecans, chopped
1/2 tsp. salt
1/2 cup coconut
1 tsp. soda
1 1/2 cups sugar
6 chocolate caramels
1 cup buttermilk
2 T. creme de cacao
2 eggs
2 cups cake flour
chocolate sprinkles
* recipe for chocolate custard (see below)
** recipe Frosting (see below)

DIRECTIONS:
Melt white chocolate in water over low heat. Cream butter and
blend in chocolate. Sift flour with salt and soda. Add flour
mixture, sugar and buttermilk to chocolate/butter mixture.
Beat 2 minutes. Beat in eggs one at a time. Add vanilla. Fold
in chocolate chips, pecans and coconut. Bake in 2 well-greased,
floured 9-inch cake pans at 350 degrees for 30 minutes.
Cook recipe for Chocolate Custard (recipe follows). Add caramels
to custard when custard becomes thick. Stir until caramels melt.
Cool. When cake is ed, drizzle creme de cacao on bottom layer.
Sandwich with custard. Frost with frosting. Add chocolate sprinkles
on top.

* CHOCOLATE CUSTARD *
1 1/2 T. sugar
1 cup milk, scalded
1/2 T. flour
1/4 tsp. vanilla
1 egg, slightly beaten
1 oz. semi-sweet chocolate, melted and ed.

Combine sugar and flour. Beat into eggs. Beat chocolate into egg
mixture. Add to scalded milk in double boiler and cook, stirring
often until thickened. Add vanilla and completely.

** FROSTING **
1/2 cup powdered sugar
1/2 pint whipping cream
1 tsp. cocoa
few drops of vanilla

Sift together sugar and cocoa. Whip the cream until frothy.
Gradually beat in sugar mixture. Add vanilla.

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