White Chocolate Cake

Cake:

2 sticks butter      2 cups sugar

4 eggs, separated      1 tsp. vanilla

¼ lb. white chocolate, melted      2 ½ cups flour

1 tsp. baking powder      1 cup buttermilk

1 cup chopped pecans

1 cup flaked coconut

White Icing: 

1 stick butter      6 oz. cream cheese

¼ lb. white chocolate, melted      1 tsp. vanilla

1 lb. powdered sugar

1 cup chopped pecans

Directions:  Grease and flour three 9” cake pans.   Preheat oven to 350 degrees.

For cake, cream together butter and sugar.  Beat in egg yolks.  Add vanilla and 

melted chocolate; mix well.  Sift together flour and baking powder and add 

alternately to the creamed mixture with the buttermilk.

Beat egg whites until stiff.  Fold into batter.  Fold in nuts and coconut.  Pour mixture 

into cake pans.  Bake for 30 minutes or toothpick comes out clean.  When cool, frost.

For icing, beat together butter and soft cream cheese until fluffy.  Add melted 

chocolate and vanilla; beat until smooth.  Gradually add powdered sugar, beating 

until smooth.  Stir in nuts.

Comment:  Good, but expensive.