Ingredients

Cake:
1/3 Cup white chocolate (cut in small pieces)
1/2 Cup hot water
1 Cup butter(no substitutes!)
1 1/2 Cup white granulated sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 Cups cake flour
1 teaspoon baking soda
1 Cup buttermilk
4 egg whites, stiffly beaten

Frosting:
1/2 Cup plus 2 tablespoons sugar
6 Tablespoons evaporated milk
1/4 Cup butter
2 Cups white chocolate (cut in small pieces)
1 1/2 teaspoons vanilla
white chocolate curls for garnish (optional)
toasted nuts for garnish (optional)

Method

1. Preheat oven to 350 degrees F.
2. Grease and flour 3 -9 inch layer pans.
3. Melt white chocolate in hot water; cool.
4. Cream butter and sugar until light and fluffy.
5. Add egg yolks. Beat.
6. Add white chocolate and vanilla.
7. Sift flour and soda together, add alternately with buttermilk to creamed mixture.
8. Fold in stiffly beaten egg whites.

Frosting:

1. Combine milk, sugar, and butter in saucepan. Bring to full, rolling boil and boil 1(one) minute.
2. Remove from heat and add white chocolate and vanilla. Stir until candy is melted.
3. Beat until spreading consistency. Frost 3-layer cake.
4. Spread slowly, cool if icing is too loose, heat if too stiff.
5. Garnish with the chocolate curls and/or nuts.
6. Use a serrated edge knife to cut cake.