Mrs. Pusey'S White Chocolate Cake

• 1/4 lb. white chocolate pieces
• 1/2 c. boiling water
• 2 c. sugar
• 1 c. butter (2 sticks) or Crisco
• 2 1/2 c. flour
• 4 eggs
• 2 1/2 tsp. baking powder
• 1 c. buttermilk
• 1 c. fine coconut flakes
• 1 c. finely chopped pecans or other nutmeats

1. Melt chocolate over the boiling water in a double boiler. Cream butter and sugar.
2. Beat in eggs, one at a time, until well blended.
3. Add chocolate and vanilla.
4. Sift flour with baking powder and add to first mixture alternately with buttermilk in 4 to 5 additions.
5. Don't overbeat.
6. Stir in coconut flakes and chopped nuts.
7. Turn batter into three greased layer cake pans. Bake in 350u0b0 oven for 20 to 25 minutes, or until done.
8. Remove from oven and cool at least 10 minutes.
9. Turn onto rack to cool.

white chocolate, boiling water, sugar, butter, flour, eggs, baking powder, buttermilk, coconut flakes, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333080 (may not work)