BUTTER PECAN CAKE (WHITE CHOCOLATE LAYERS)

Steps:

• To make the frosting:.
• Melt 2 tablespoons butter in a large skillet. Add pecans and cook over medium heat, stirring occasionally, until toasted - about 10 minutes. Remove from heat and cool completely.
• Beat cream cheese (11 ounces total) and 1/2 cup butter at medium speed until creamy. Gradually add sugar. Beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.
• To make the cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside and let cool.
• In the meantime, grease 3 (9") round cakepans; line with wax paper. Set aside. (See recipe #452719).
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition until blended. Stir in white chocolate and vanilla.
• Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.
• Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
• Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Butter-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Store cake in refrigerator.