Butter Pecan Cake

For the cake:

1. Place white chocolate in a medium bowl. Pour boiling water over the chocolate and whisk until smooth. Set aside to cool.

2. Preheat oven to 350˚F. Grease and flower three 9-inch cake pans.

3. In an electric mixer on medium speed, cream the butter for about 1 minute by itself. Gradually add the sugar with the mixer still running, and continue to cream for about 1 minute after all the sugar is added. Add the egg yolks one at a time, beating well after each one. Reduce the mixer to low speed, and add the white chocolate and vanilla.

4. In a separate bowl, whisk together the buttermilk and baking soda. With the mixer on low speed, add the flour to the wet ingredients, alternating with the buttermilk. Begin and end with flour.

5. In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the batter.

6. Divide the batter evenly among the prepared cake pans. Bake for 20-22 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting:

1. Melt 1/4 cup butter in a large skillet over medium heat. Add the chopped pecans and cook for 5-10 minutes, until toasted. Cool completely.

2. In a mixer on medium speed, cream together the cream cheese and softened butter. Reduce the mixer to low speed, and gradually add the powdered sugar until fully incorporated. Stir in the pecans and vanilla. Chill at least 1 hour.

You’ll probably have some frosting left over, but I’m sure you can find something to with it. Charlie was under the impression that it would be given to whomever asked for it most politely.