White Chocolate Cake

4 ounces white chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2-1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

White Chocolate Icing (recipe follows)

Melt chocolate in boiling water. Cool. Cream butter and sugar until creamy. Add egg yolks and beat. Add chocolate and vanilla. Stir in flour with soda, salt and buttermilk. Beat until smooth. Fold in beaten egg whites. Pour into 3 greased and floured layer pans. Bake at 350 degrees 35 to 40 minutes or until cake tests done. Turn out on rack to cool.

White chocolate icing

2 egg yolks
1-1/2 cups evaporated milk
1 cup sugar
1/4 pound margarine
4 ounces white chocolate
1 cup each: chopped pecans, coconut
1 teaspoon vanilla

Mix egg yolks and 1 cup milk. Add sugar and margarine. Cook in top of a double boiler over simmering water until thick. Melt chocolate in remaining milk which has been heated; add to mixture. Add pecans, coconut and vanilla and stir until thoroughly mixed in. Frost cake.