1/4 lb. white chocolate
1 c. butter
2 c. sugar
4 eggs
1/4 tsp. salt
1/4 tsp. baking soda
1 c. buttermilk
2 1/2 c. flour
1 tsp. baking powder

Melt white chocolate over hot water; cool slightly. Cream butter and sugar until light and add melted chocolate. Then add eggs, one at a time, beating well after each. Sift dry ingredients and add to egg mixture, alternating with buttermilk. Bake at 350 degrees for 1 hour for angel food pan; 40 minutes for three 9-inch layer pans. Cool before icing.

ICING NO. 1 FOR WHITE GERMAN CHOCOLATE CAKE:

2 c. sugar
1 tsp. vanilla
1 can sweetened condensed milk
2 sticks butter
1/4 tsp. salt
1 c. chopped pecans
1 c. coconut

Combine all except pecans and coconut and let stand one hour, stirring occasionally. Cook to soft ball stage over low heat. Cool to almost lukewarm. Fold in nuts and coconut; frost cake.

ICING NO. 2 FOR WHITE GERMAN CHOCOLATE CAKE:

1 (8 oz.) pkg. cream cheese
3 tbsp. milk
1 box powdered sugar
1 stick butter

Combine all ingredients and beat; frost.