4 oz. white chocolate, shaved
1 tsp. vanilla
1 tsp. water
1/2 cup chocolate chips
2 Tblsp. butter, softened
1/2 cup pecans, chopped
1/2 tsp. salt
1/2 cup coconut
1 tsp. soda
1/2 recipe chocolate custard (follows)
1 1/2 cups sugar
6 chocolate caramels
1 cup buttermilk
2 T. crème de cacao
2 eggs
2 cups cake flour

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 crème de cacao on bottom layer.
Spread custard onto bottom layer. Place top layer onto bottom layer. Frost with Seventh Heaven frosting (recipe follows).

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

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

Chocolate Custard:
1 – 1/2 T. sugar
1 cups milk, scalded
1/2 T. flour
1/2 tsp. vanilla
1 egg, slightly beaten
1 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.