---------- Recipe via Meal-Master (tm) v8.02
 
      Title: White Chocolate Cake & Icing
     Categories: Cakes
      Yield: 30 servings
 
    1/4 lb White chocolate*
      1 c  Butter
      2 c  Granulated sugar
      4 x  Eggs
  2 1/2 c  Cake flour
    1/4 ts Baking powder
    1/4 ts Salt
      1 c  Buttermilk
      1 c  Pecans
      1 c  Flaked coconut
      1 ts Vanilla

----------------WHITE CHOCOLATE ICING---------------------------
    1/4 lb White chocolate, melted*
  2 1/2 tb Flour
      1 c  Milk
      1 c  Margerine
      1 c  Granulated sugar
  1 1/2 ts Vanilla
 
  *(coating or pure chocolate is fine to use-I used Merckens coating white choc.)
     Melt chocolate over hot, not boiling water. Cool slightly. Cream butter
  and sugar until light and fluffy. Add cooled chocolate. Add eggs, one at a
  time, beating well after each addition. Sift dry ingredients together and
  add alternately with buttermilk. Beat only enough to blend. Fold in beaten
  egg whites, vanilla, pecans and coconut. Pour into a 9x13 pan or 2 8" round
  pans. Bake at 350 degrees for 40-45 minutes or until done.
  Icing:
     In medium saucepan combine melted chocolate and flour. (all-purpose).
  Blend in milk, cook over medium heat, stirring constantly until thick. Cool
  completely.
     In large mixing bowl cream butter, sugar and vanilla. Beat until light
  and fluffy. Gradually add completely cooled chocolate mixture. Beat to
  blend well, but over-beating will break it down soupy.
  Note: this is a very   good cake. I made it for a wedding. Icing never crusts at all and SPS
  pillars should be used. Our dipping chocolate is fine to use for both the
  cake and the icing. Source: Magazine for bride & newsletter 11-87
 
  Alternative white chocolate icing:
  Add about 1/ lb melted white Merckens coating chocolate to regular buttercream icing (any recipe is fine.)
Do pour the melted chocolate into the buttercream with mixer running. If you add too much it can break down your icing. Don't continue to beat other than just to BLEND after adding the chocolate.
NOTE: For dark chocolate-flavor, add DARK (not milk) chocolate to white buttercream. This gives a mild 'mousse' chocolate taste that is just splendid!
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