1/4 lb. white chocolate
1/2 c. hot water
1 c. shortening
3/4 c. + 1/4 c. sugar
4 eggs
1 tsp. butter flavoring
1 tsp. vanilla
1/2 tsp. baking powder
1 tsp. baking soda
1 1/4 c. buttermilk
1/2 c. pecans
2 3/4 c. flour

Melt white chocolate. Cool. Cream 3/4 cup sugar, shortening and flavoring. Add egg yolks one at a time. Add white chocolate and water. Mix. Sift dry ingredients two times. Add dry ingredients alternately with buttermilk. Blend in nuts. Beat egg whites until stiff, when almost stiff add 1/4 cup of sugar. Fold egg whites in batter. Makes 3 (9") pans. Bake approximately 30 minutes.

WHITE CHOCOLATE ICING:

1/4 lb. white chocolate
3/4 c. shortening
2 c. powdered sugar
2 egg whites, unbeaten
1/2 tsp. butter flavoring
1/2 tsp. almond extract
1/2 tsp. lemon extract
1/4 c. milk

Mix together and spread on cake.