1/4 lb. white chocolate
1 tsp. hot water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
1 c. buttermilk
1 c. chopped pecans
2 1/2 c. cake flour
1/2 tsp. baking powder
1/2 tsp. baking soda
4 egg whites
1/2 tsp. cream of tartar

Melt chocolate with 1 teaspoon hot water in microwave or double boiler. Cream sugar and butter. Add egg yolks one at a time. Add vanilla and melted chocolate. Sift flour with baking soda, powder and salt. Add flour mixture and buttermilk alternately.

Beat egg whites until frothy. Add 1/2 teaspoon cream of tartar and continue beating until they stand in a peak. Fold in egg whites then nuts. Bake 350 degrees 30 minutes. Use three 9 inch cake pans. Cool and ice with cream cheese icing.

ICING:

1 stick butter
6 oz. cream cheese
1 tsp. vanilla
Salt to taste
1 box powdered sugar

Soften butter at room temperature. Beat butter, cream cheese, vanilla, and salt. Add powdered sugar. Beat until light. If too stiff add a little milk. If not stiff enough, add more powdered sugar.