1 c. softened butter
2 c. granulated sugar
1/4 lb. white chocolate, melted and cooled
4 eggs
2 1/2 c. cake flour
1/4 tsp. salt
1/4 tsp. baking powder
1 c. buttermilk or soured milk
1 tsp. vanilla
1 c. chopped pecans
1 c. flaked coconut (optional)

Cream butter and sugar; add chocolate and blend. Add eggs one at a time; beat well after each. Then add dry ingredients, alternating with milk; beat well. Add vanilla; fold in nuts and coconut.

Bake at 350 degrees in 9-inch pans for 25 minutes or until done.

FROSTING:

3/4 c. white chocolate, melted
3 tbsp. flour
1 c. milk
1 c sugar
1 c. butter
1 1/2 tsp. vanilla

Stir together chocolate and flour, then add milk a little at a time. Cook until thick; cool completely. Beat together sugar, butter, and vanilla; add to chocolate and flour mixture. Beat until fluffy. Do not attempt in warm weather.