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September 5, 2010 |
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Alabama Peanut Butter White Chocolate Coconut Cake
Cake: cup margarine 1 ¾ cups sugar 4 eggs 2 ½ cups self-rising flour 1 cup buttermilk ½ pound (4 squares) white chocolate, melted Filling: ¼ cup margarine, melted ½ cup crunchy peanut butter ¼ cup milk 1 square white chocolate, melted 1 16 oz. box confectioners sugar Icing: 16 oz. box confectioners sugar 1/3 cup Crisco shortening ½ tsp coconut flavoring dash of salt ¼ cup milk 6 oz. pkg. frozen coconut (optional) Cake: Preheat oven to 325 degrees (F). Grease and flour three 9-inch cake pans. Cream butter and sugar. Add eggs and beat well after each addition. Stir in flour and buttermilk. Add melted chocolate. Beat for two minutes. Pour batter into pans, bake at 325 degrees (F) for 35 minutes or until toothpick inserted in center comes out clean. Filling: Put all filling ingredients in bowl and stir until well-blended and spread between layers. You may need to add extra milk for spreading consistency. Icing: In large bowl, beat all ingredients until very smooth, adding more milk if necessary, to make good spreading consistency. Recipe Archives... National Peanut Festival Recipe Contest In conjunction with the National Peanut Festival, the Alabama Peanut Producers Association sponsors the NPF Recipe contest. There are four areas of competition: Cakes, Candies, Cookies and Pies. Last year's event recorded more than 260 entries. Prizes are awarded in each division, to an overall student winner and to an overall grand prize winner. Entrants must submit the food item along with the recipe on the morning of the judging. E-mail the Alabama Peanut Producers Association for more information. |
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