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.
When cake is cooled, drizzle creme de cacao on bottom layer.
Sandwich with custard. Frost with Seventh Heaven frosting. Add
Chocolate sprinkles on top.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.