Seventh Heaven Cake
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
1/2 recipe chocolate custard (follows)
1 1/2 cups sugar
6 chocolate caramels
1 cup buttermilk
2 Tbsp creme de cacao
2 eggs
2 cups cake flour
chocolate sprinkles
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 F for 30 minutes.
Cook 1/2 recipe for Chocolate Custard (recipe follows). Add caramels
to custard when custard becomes thick. Stir until caramels melt. Cool.
When cake is cooled, drizzle creme de cacao on bottom layer. Sandwich with
custard. Frost with Seventh Heaven frosting. Add chocolate sprinkles on top.
Seventh Heaven Frosting:
1/2 cup powdered sugar
1/2 pint whipping cream
1 tsp cocoa
few drops of vanilla
Sift together sugar and cocoa. Whip cream until frothy. Gradually beat in sugar
mixture. Add vanilla.
Chocolate Custard:
3 Tbsp sugar
2 cups milk, scalded
1 Tbsp flour
1/2 tsp vanilla
2 eggs, slightly beaten
2 oz semi-sweet chocolate, melted and cooled.
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. Cool.
Note: for regular custard, skip the chocolate. This recipe is good without the
chocolate if you aren't using it for the cake, which is why I'm posting the
whole thing and not just the 1/2 called for in the cake.
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