1/4 lb. white chocolate
1 c. butter
2 c. sugar
4 eggs
1/4 tsp. salt
1 tsp. baking powder
1 c. buttermilk
1 c. pecans or English walnuts
1 c. flaked coconut
1 tsp. vanilla
2 1/2 c. cake flour

Melt white chocolate in a double boiler or over hot water, cool slightly. Cream butter and sugar until light, add the melted white chocolate. Add eggs, one at a time, beating well. Sift flour, salt and baking powder. Then add to batter alternately with buttermilk. Beat well, fold in vanilla, pecans or English walnuts.

Use a 9x13 inch pan. Bake at 350 degrees for 1 hour. If using 2 square pans, bake for 35 minutes. Cool before icing.

ICING:

1 lg. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla

Cream butter and cheese. Add powdered sugar. Mix well. Add vanilla. Spread on cool cakes.