6 eggs
3 c. sifted cake flour
1/4 lb. white chocolate
2 1/2 c. sugar
3/4 c. milk
1 c. shortening
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. hot water
1 tsp. vanilla

ICING:

1/4 lb. white chocolate
1/4 c. butter
2 c. sugar
1/2 c. evaporated milk

Preheat oven to 300°F.

In a large bowl, combine shortening and sugar; beat well. Add eggs one at a time, beating well after each addition.

Melt chocolate in top of a double boiler. Cool. Add cooled chocolate to sugar mixture. Stir vanilla into milk.

Mix baking powder and salt into flour. Gradually add flour and milk alternately (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).

Bake in a greased tube pan for 1 1/4 hours or until a toothpick inserted in center of cake comes out clean. Let cool for 10 minutes, upside down. Run a butter knife around sides of pan and remove cake; cool completely on wire rack.

Icing mixture: Melt butter, milk and white chocolate and sugar in heavy saucepan on low heat, stirring constantly. Boil for 1 minute and remove from heat. Stir in 1 teaspoon vanilla. Beat until thick and pour over cake.