---------- Recipe via Meal-Master (tm) v8.05
 
      Title: White Ivory Cream Cake
 Categories: Cheesecakes, Chocolate
      Yield: 12 Servings
 
           Cake:
      8 oz White chocolate;
           - finely chopped
      3 c  Cake flour; sifted
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Unsalted butter
  1 1/4 c  Granulated sugar
      3 lg Eggs
      2 ts Vanilla extract
      1 c  Milk; plus
      1 tb Milk
           Filling And Frosting:
  1 1/2 lb White chocolate;
           - finely chopped
  2 1/2 c  Heavy cream
      6 tb Unsalted butter
    1/2 c  Macadamia nuts;
           - coarsely chopped
      1    Macadamia nuts; for garnish
           Fresh strawberries;
           - for garnish
 
  Preheat the oven to 350°F; butter and flour two 9" cake pans. In a
  double boiler, melt the white chocolate over hot water (not simmer
  in); set aside to cool slightly.

  In a medium bowl, whisk together the flour, baking powder, and
  salt.

  In a large bowl with an electric mixer, cream the butter and sugar.
  Beat in the eggs, one at a time, beating well after each addition.
  On low speed, beat in the melted chocolate and vanilla extract. In
  three additions, on low speed, alternately beat in the flour
  mixture and the milk; beat for about 20 seconds until just smooth.

  Pour the batter into the prepared pans and bake for 25 to
  30 minutes, or until the top is golden and a cake tester inserted
  in the center comes out clean. Set the cake pans on a wire rack to
  cool for 20 minutes. Then invert the cakes onto the racks to cool
  completely.

  To prepare the filling an frosting, place the white chocolate in a
  medium bowl. In a small heavy saucepan, bring 1-1/2 cups of the
  cream and the butter to a simmer. Pour over the chocolate. Cover
  and let stand for 5 minutes, then stir until smooth. Refrigerate
  for about 1 hour until firm enough to spread.

  Spread the bottom cake layer with 1 cup of the chilled white
  chocolate mixture. Arrange the chopped macadamia nuts over the
  filling. Top with the second cake layer.

  In a medium bowl, beat the remaining 1 cup cream until firm peaks
  form. Fold the whipped cream into the remaining white chocolate
  mixture. Spread this over the top and sides of the cake. Arrange
  whole macadamia nuts around the rim and base of the cake. Chill
  until ready to serve. Garnish each slice with a fanned whole
  strawberry.

  Recipe by Mrs. Fields I Love Chocolate! Cookbook

  Posted by: Penny Halsey (ATBN65B)
 
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