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White Chocolate Pecan Cake 

Prep time: 40 min
Cook Time: 30 min
Yield: 16 servings

Ingredients:

Crisco® Flour No-Stick Spray
CAKE
2ounces white baking bar, chopped
1/2cup hot water
4 large eggs, separated
2cups sugar
1cup Crisco® Butter Shortening
1teaspoon vanilla extract
2 1/2cups Pillsbury SOFTASILK® Cake Flour
1teaspoon baking soda
1/2teaspoon salt
1cup buttermilk
1/2cup chopped pecans
1cup flaked coconut
FROSTING
1/2cup butter, softened
1 (8 oz.)package cream cheese, softened
2teaspoons vanilla extract
4cups powdered sugar
White chocolate curls (optional)

Preparation Directions:

1.HEAT oven to 350°F. Spray three 9-inch round cake pans with flour no-stick cooking spray.
2.HEAT white chocolate and 1/2 cup water in small saucepan until chocolate is melted; cool. Beat egg whites in medium bowl at medium speed until stiff peaks form; set aside. Beat sugar and shortening in large bowl until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add melted white chocolate and vanilla; mix well.
3.ADD flour, baking soda and salt to white chocolate mixture, alternating with buttermilk, beating after each addition until smooth. Stir in pecans and coconut. Gently fold in beaten egg whites. Pour batter into prepared pans.
4.BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire racks. Remove from pans. Cool completely.
5.BEAT butter, cream cheese and vanilla in large bowl until creamy. Add powdered sugar; beat until smooth. Place 1 cake layer, top side down, on serving plate. Spread with frosting. Add second cake layer, top side down; spread with frosting. Top with third layer, top side up. Frost top and sides of cake. Sprinkle top of cake with white chocolate curls, if desired.