---------- Recipe via Meal-Master (tm) v8.05
  
       Title: White Chocolate Cake
  Categories: Cheesecakes, Chocolate
       Yield: 30 servings
  
     1/4 lb White chocolate
     1/4 ts Salt
       1 c  Butter
       1 c  Buttermilk
       2 c  Sugar
       1 c  Pecans; chopped
       4    Eggs
       1 c  Flaked coconut
   2 1/2 c  Cake flour
       1 ts Vanilla
     1/4 ts Baking powder
            White chocolate icing:
     1/4 lb White chocolate; melted
       1 c  Margarine
   2 1/2 tb Flour
       1 c  Sugar
       1 c  Milk
   1 1/2 ts Vanilla
  
   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~ for 40-45 minutes or
   until done.
   
   WHITE CHOCOLATE 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.
  
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