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Seventh Heaven Cake

4 oz. white chocolate, shaved
1 tsp. water
2 sticks butter, softened
1/2 tsp. salt
1 tsp. soda
1 1/2 cups sugar
1 cup buttermilk
2 eggs
2 cups cake flour

1 tsp. vanilla
1/2 cup chocolate chips
1/2 cup pecans, chopped
1/2 cup coconut
1/2 recipe chocolate custard (follows)
6 chocolate caramels
2 T. creme de cacao
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 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.

Seventh Heaven Frosting

1/2 cup powdered sugar
1 tsp. cocoa
1/2 pint whipping cream
few drops of vanilla

Sift together sugar and cocoa. Whip cream until frothy. Gradually
beat in sugar mixture. Add vanilla.

Chocolate Custard

3 T. sugar
1 T. flour
2 eggs, slightly beaten

2 cups milk, scalded
1/2 tsp. vanilla
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.


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