• 4 oz. white chocolate, shaved
• 1 tsp. vanilla
• 1 tsp. water
• 1/2 C. chocolate chips
• 2 sticks butter, softened
• 1/2 C. pecans, chopped
• 1/2 tsp. salt
• 1/2 C. coconut
• 1 tsp. soda
• 1 1/2 C. sugar
• 6 chocolate caramels
• 1 C. buttermilk
• 2 Tbs. creme de cacao
• 2 eggs
• 2 C. cake flour
• Chocolate sprinkles
• Chocolate Custard:
• 1 1/2 Tbs. sugar
• 1 C. milk, scalded
• 1/2 Tbs. flour
• 1/4 tsp. vanilla
• 1 egg, slightly beaten
• 1 oz. semi-sweet chocolate, melted and cooled
• Frosting:
• 1/2 C. powdered sugar
• 1/2 pt. whipping cream
• 1 tsp. cocoa
• Few drops of vanilla

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 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. Sandwich with custard. Frost with frosting. Add chocolate sprinkles on top.

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 and cool completely.

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