4 oz. white chocolate, broken into pieces
1/2 c. water
1 c. butter, softened
2 c. sugar
4 eggs, separated
1 tsp. vanilla extract
2 1/2 c. self-rising flour
1 c. buttermilk
White chocolate frosting (see recipe for frosting)

Combine white chocolate pieces and water in top of a double boiler; bring water in bottom of double boiler to a boil. Reduce heat to low; cook until chocolate melts, stirring frequently. Set aside and let cool. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Beat egg whites at high speed until stiff peaks form. Combine flour to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Gently fold beaten egg whites into batter. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes; remove from pans and let cool completely. Spread white chocolate frosting between layers and on top and sides of cake.