Meta gave me the recipe so I didn’t have to click
Here’s a recipe for White German Chocolate Cake with a Cheesecake Center:
Ingredients:
For the White Cake:_
1 package white cake mix
1 cup buttermilk
1/2 cup vegetable oil
4 large egg whites
1 teaspoon vanilla extract
For the Cheesecake Center (Optional)
8 ounces softened cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
1/2 cup unsalted butter
1 cup granulated sugar
1 cup evaporated milk
3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the white cake batter by mixing the cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract.
3. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
4. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. If using, prepare the cheesecake center by mixing the cream cheese, powdered sugar, and vanilla extract.
6. Spread the cheesecake mixture over one of the cooled cake layers.
7. Prepare the coconut-pecan frosting by melting the butter in a saucepan over medium heat
8. Add the granulated sugar, evaporated milk, egg yolks, and vanilla extract to the saucepan and cook until thickened.
9. Stir in the shredded coconut and chopped pecans.
10. Assemble the cake by spreading the frosting over the cheesecake layer (if using) and topping with the second cake layer.
11. Frost the top and sides of the cake with the remaining frosting.
Tips:
– Use room temperature ingredients for the cake batter.
– Stir constantly when making the frosting to prevent curdling.
– Chill the assembled cake for 30 minutes before slicing for clean layers.
_Storage:_
– Store the cake in the refrigerator for up to 5 days.
Freeze individual slices for up to 3 months.
Nutritional Information (Per Slice)
– Calories: 520
– Fat: 28g
– Carbohydrates: 63g
– Protein: 6g