Nutty White Cake

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“I used to ask my grandmother if I could have this beautiful white cake as my wedding cake.”

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Ingredients

  • 4 cups granulated sugar, divided
  • 2 cups (4 sticks) butter, softened, divided
  • 4 ounces white chocolate, melted, slightly cooled
  • 4 large eggs, separated
  • 2 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract, divided
  • 1 (5-ounce) can evaporated milk

Preparation

Step 1

Preheat the oven to 350ºF.


Combine 2 cups granulated sugar and 1 cup butter in a large bowl. Beat with an electric mixer set at medium speed until creamy. Beat in white chocolate. Add egg yolks one at a time, beating well after each addition.


Sift cake flour and baking powder together. Add to batter alternately with the buttermilk, beating well after each addition.


Place egg whites in a small bowl. Beat until stiff peaks form. Fold into batter. Fold in pecans and 1 teaspoon vanilla extract.


Spoon batter into a nonstick 13 × 9-inch baking pan. Bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Let stand to cool.


Combine remaining butter, remaining sugar and evaporated milk in a small saucepan. Cook, stirring continually, to 234ºF to 240ºF on a candy thermometer, soft-ball stage. Remove from heat. Beat in remaining vanilla extract. Spread over top of cake.
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Grandma's Secret Trick:

For birthdays, Grandma baked this delicious cake in two 8- or 9-inch round or square cake pans. When she made it for my brother who didn't like pecans, she omitted the pecans and instead added about 1 teaspoon almond extract.





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