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This cake is impressive in every way.

• 4 ounces white chocolate, broken into small pieces
• 1/2 cup boiling water
• 2-1/2 cups sifted cake flour (see Note)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs, at room temperature, separated
• 1 cup butter
• 2 cups sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Preheat oven to 350°. Grease and flour three 9-inch cake pans.

Pour the boiling water over the chocolate pieces and stir until melted. Set aside and allow to cool.

Sift together the flour, baking soda and salt. Set aside.

Beat the egg whites until stiff peaks form; refrigerate.

In the large bowl of an electric mixer, cream butter and sugar, allowing mixer to run for 4 to 5 minutes. Add the egg yolks, one at a time, beating well after each addition. With mixer running, add the vanilla and the chocolate/water mixture.

Add the dry ingredients alternately with the buttermilk, combining well. Gently fold stiffly beaten egg whites into cake batter.

Pour batter into three prepared cake pans. Bake at 350°F for 30 to 35 minutes or until a cake tester comes out clean. Cool on racks. Frost and fill between layers with White Chocolate Frosting.

White Chocolate Frosting

• 3 egg yolks, beaten
• 1 cup sweetened condensed milk
• 1 cup sugar
• 1/2 cup butter, melted
• 4 ounces white chocolate, grated
• 1 cup chopped pecans

Combine the egg yolks, condensed milk, sugar and butter in the top of a double boiler. Bring water to a boil, reduce heat to low, and cook until thickened, stirring constantly. Add grated chocolate, stirring until chocolate melts and mixture is smooth. Stir in pecans. Makes about 3 cups of frosting.

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Note: No cake flour on hand? Substitute cake flour with all-purpose flour using this measure: 1 cup sifted all-purpose flour minus 2 tablespoons. See Cooks Need to Know for more handy substitutions.