White Chocolate Cake

1/4 lb. white chocolate, coarsely chopped 1/2 c. boiling water 1 c. butter, softened 2 c. sugar 4 eggs, separated 1 tsp. vanilla extract 2 1/2 c. sifted cake flour 1 tsp. baking soda 1 c. buttermilk Coconut-Pecan Frosting

Combine chocolate and water, stirring until chocolate, melts; set aside. Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and vanilla. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour into 3 well greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread Coconut-Pecan Frosting between layers on top and sides of cake. Yields one 3 layer cake.

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