• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Seventh Heaven Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 4 oz White chocolate; shaved
  • 1 ts Water
  • 2 Sticks butter; softened
  • 1/2 ts Salt
  • 1 ts Soda
  • 1 1/2 c Sugar
  • 1 c Buttermilk
  • 2 Eggs
  • 2 c Cake flour
  • 1 ts 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 tb Creme de cacao
  • Chocolate sprinkles


1/2 c Powdered sugar
1 ts Cocoa
1/2 pt Whipping cream
3 dr Vanilla; more or less

3 tb Sugar
1 tb Flour
2 Eggs; slightly beaten
2 c Milk; scalded
1/2 ts Vanilla
2 oz Semi-sweet chocolate; melted
-and cooled

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. Sand- wich
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.

Note: for regular custard, skip the chocolate. This recipe is good without
the chocolate if you aren't using it for the cake which is why I'm
posting the whole thing and not just the 1/2 called for in the cake.

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