Seventh Heaven Cake
Ingredients
4 ounces white chocolate, shaved
1 tsp. water
2 sticks butter, softened
1/2 tsp. salt
1 tsp. soda
1-1/2 C. sugar
1 C. buttermilk
2 eggs
2 C. cake flour
1 tsp. vanilla
1/2 C. chocolate chips
1/2 C. pecans, chopped
1/2 C. coconut
1/2 recipe chocolate custard (follows)
6 chocolate caramels
2 Tbsp. Creme de Cacao
Chocolate sprinkles
Seventh Heaven Frosting:
1/2 C. powdered sugar
1 tsp. cocoa
1/2 pint whipping cream
Few drops of vanilla
Chocolate Custard:
3 Tbsp. sugar
1 Tbsp. flour
2 eggs, slightly beaten
2 C. milk, scalded
1/2 tsp. vanilla
2 ounces semi-sweet chocolate, melted and cooled
Cooking Instructions
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 degrees 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: Sift together sugar and cocoa. Whip cream until frothy. Gradually beat in sugar mixture. Add vanilla. Chocolate Custard: 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)