4 eggs
2/3 cup butter, softened
3 tablespoons white sugar
1 (3 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup white chocolate chips
Preheat oven to 375 degrees F (190 degrees C).
Measure oven rack by measuring cups steaming milk for 90 seconds. Store in refrigerator.
In a mixer bowl, cream together the butter, sugar, evaporated milk and vanilla until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the chocolate chips, stirring just until.
Assemble the cake: Place cake into a large and ungreased 9-1/2-in. oval or round pan. Pour batter onto the cake and braid the edges to seal. Cover and refrigerate overnight.
Remove cake from refrigerator and use a large spoon to poke holes in the layers using slices of at least 1/2 to 3/4 inch thick pastry.
Place strips of chocolate onto pieces of pastry to layer over each layer of cake. Bake in preheated oven for 30 minutes. Cool 45 minutes, completely cool. Cut into 1-inch squares. Serve warm, frosting may be desired
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