2/3 c. butter
1 c. whipping cream
1 1/2 c. sugar (separated)
1 c. unsweetened cocoa
6 eggs
2 tsp. vanilla

Grease bottom only of a 9 inch springform pan. Heat butter, cream and 3/4 cup sugar over low heat until butter melts. Remove from heat and stir in cocoa. Put mixture in freezer, stirring occasionally, until slightly thickened, about 20 minutes.

Beat eggs, vanilla at low speed until mixed. Add flour and 3/4 cup sugar. On high speed beat 5 minutes. Stir some of the egg mixture into cooled chocolate mixture. Then fold the rest of the chocolate mixture into egg mixture. Bake at 325 degrees for 55-60 minutes.

Cool cake completely in pan and then remove side of the pan. Spread white chocolate glaze over cake. Refrigerate until firm.

WHITE CHOCOLATE GLAZE:

Melt 12 ounce white chocolate, 1/3 cup powdered sugar and 1/4 cup shortening in the microwave just until mixed.