Cake: White Chocolate Hickory Nut Cake

1/4 lb. white chocolate

1 c. butter

2 c. white sugar

4 eggs

2 1/2 c. cake flour

1/4 tsp. salt

1 tsp. baking powder

1 c. buttermilk

1 c. chopped hickory nuts

1 c. flaked coconut

1 tsp. vanilla

Cream together sugar and butter till light and fluffy.  Add white chocolate (which has been melted over hot water), and eggs one at a time, beating well after each addition.  Sift flour, salt and baking powder together and add to the first mixture alternately with the buttermilk, mixing well as you go.  Fold in vanilla, nuts and coconut, and mix well.  Pour into 2 greased and floured 9-inch cake pans or a 9x13-inch baking dish.  Bake for 45 minutes at 350.

Mrs. Weldon (Vera) Lehman

Our Swiss Pantry II

First Mennonite Church

1987