Butter Pecan Cake

To make the frosting:Melt 2 tablespoons butter in a large skillet.

Add the pecans and cook over medium heat, stirring occasionally, until toasted about 10 minutes.

Place the white chocolate in a bowl and pour boiling water over it, stirring until smooth. Set aside to cool.Preheat oven to 350F. Grease three 9-inch round cake pans and line with wax paper. Grease and flour the wax paper.Using an electric mixer on medium speed, beat the butter until creamy. Gradually add the sugar, beating well.

Add the egg yolks, one at a time, beating after each addition. Stir in the melted white chocolate and vanilla.

Combine the buttermilk and baking soda.

Add the flour to the butter mixture, alternating with the buttermilk mixture. Begin and end with the flour.

Mix at low speed after each addition until blended.Beat the egg whites to stiff peaks. Gently fold into batter.

Pour the batter evenly into the prepared pans.

Bake for 20-22 minutes, or until a toothpick inserted in the center of cake comes out clean. Cool in the pans for 10 minutes. Then, remove from pans to wire racks to cool completely.

Spread the frosting between layers and on the top and sides of cake.

Garnish, if desired.Store in refrigerator.