White Chocolate Cake

• 1/4 lb. white chocolate, coarsely chopped
• 1/2 c. boiling water
• 1 c. butter or margarine, softened
• 2 c. granulated 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

1. Combine the white chocolate and water, stirring until chocolate melts.
2. Set aside.
3. Cream the butter; gradually add the sugar, beating well at medium speed of electric mixer.
4. Add the egg yolks, one at a time, beating well after each addition.
5. Stir in the white chocolate mixture and the vanilla.
6. Combine the cake flour and soda; add to chocolate mixture, alternately with the buttermilk, beginning and ending with the flour mixture.
7. Beat the egg whites (which should be at room temperature).

white chocolate, boiling water, butter, sugar, eggs, vanilla extract, cake flour, baking soda, buttermilk, coconutpecan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490426 (may not work)