---------- Recipe via Meal-Master (tm) v8.05
  
       Title: White Ivory Cream Cake
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
  
            Cake:
       8 oz White chocolate; finely
            -chopped
       3 c  Cake flour; sifted
       2 ts Baking powder
     1/2 ts Salt
     1/2 c  Unsalted butter
   1 1/4 c  Granulated sugar
       3 lg Eggs
       2 ts Vanilla extract
       1 c  Milk; plus
       1 tb Milk
            Filling and frosting:
   1 1/2 lb White chocolate; finely
            -chopped
   2 1/2 c  Heavy cream
       6 tb Unsalted butter
     1/2 c  Macadamia nuts; coarsely
            -chopped
       1    Macadamia nuts; for garnish
            Fresh strawberries; for
            -garnish
  
   Recipe by: Mrs. Fields I Love Chocolate! Cookbook
   Preheat the oven to 350 degrees; butter and flour two
   9-inch cake pans.  In a double boiler, melt the white
   chocolate over hot, not simmerin, water; set aside to cool
   slightly.  In a medium bowl, whisk together the flour,
   baking powder and salt.  In a large bowl with an electric
   mixer, cream the butter and sugar.  Beat in the eggs, one
   at a time, beating well after each addition.  On low speed,
   beat in the melted chocolate and vanilla extract.  In three
   additions, on low speed, alternately beat in the flour
   mixture and the milk; beat for about 20 seconds until just
   smooth.  Pour the batter into the prepared pans and bake
   for 25 to 30 minutes, or until the top is golden and a cake
   tester inserted in the center comes out clean.  Set the
   cake pans on a wire rack to cool for 20 minutes.  Then
   invert the cakes onto the racks to cool completely.  To
   prepare the filling an frosting, place the white chocolate
   in a medium bowl.  In a small heavy saucepan, bring 1 1/2
   cups of the cream and the butter to a simmer. Pour over the
   chocolate.  Cover and let stand for 5 minutes, then stir
   until smooth.  Refrigerate for about 1 hour until firm
   enough to spread.  Spread the bottom cake layer with 1 cup
   of the chilled white chocolate mixture.  Arrange the
   chopped macadamia nuts over the filling.  Top with the
   second cake layer.  In a medium bowl, beat the remaining 1
   cup cream until firm peaks form.  Fold the whipped cream
   into the remaining white chocolate mixture.  Spread this
   over the top and sides of the cake.  Arrange whole
   macadamia nuts around the rim and base of the cake.  Chill
   until ready to serve.  Garnish each slice with a fanned
   whole strawberry.  Penny Halsey (ATBN65B).
  
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