Cake2 cups sugar 1 cup butter, softened 4 eggs 1/2 pound white chocolate, melted and cooled 1 tsp. vanilla extract 2 1/2 cups all-purpose flour 1 cup buttermilk 1 cup chopped pecans (I omit) 1 can coconut (note: I use about a half to 3/4 of a bag of unsweetened coconut) Cream Cheese Frosting
Preheat oven to 350°. Cream sugar with butter. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla; beat, blending well. Alternately add flour and buttermilk, beginning and ending with flour. Blend in nuts, if desired. Pour batter into two 9-inch greased and floured pans. Bake at 350° for 30 minutes. Cool in pan, then remove to wire rack. Cool completely, at least one hour. Frost all layers, top, and sides of cake with Cream Cheese Frosting.
Cream Cheese Frosting1 (8-ounce) package cream cheese, softened 1/4 cup butter, softened 1 (16-ounce) box powdered sugar 1 tsp. vanilla extract
Blend together all ingredients. Mix well until smooth.
from Peachtree Bouquet: A Culinary Arrangement, a cookbook from the Junior League of DeKalb County, Georgia
featured in A Gracious Posse Luncheon