White Chocolate Cake

2 ½ cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
6 1-oz squares white chocolate
½ cup hot water
1 cup butter, softened
1 ½ cups white sugar
3 eggs
1 cup buttermilk

Frosting:
6 more squares white chocolate
2 ½ Tbsp flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 tsp vanilla

Preheat oven to 350 degrees. Sift together 2 ½ cups flour, baking soda, baking powder, and salt. Set aside. In small saucepan, melt 6 oz white chocolate (chop for quicker melting if you like) and hot water over low heat. Stir until smooth. Cool to room temperature.

In a large bowl, cream 1 cup butter and 1 ½ cups sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 ½ tsp vanilla. Pour batter into two 9-inch round cake pans, or one 9 X 13-inch pan. Bake for 30-35 minutes in the preheated oven, until a toothpick comes out clean.

To make frosting: In a medium bowl, combine 6 ounces white chocolate, 2 ½ Tbsp flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely. If not cooled completely, frosting will not turn out.

In large bowl, cream 1 cup butter, 1 cup sugar, and 1 tsp vanilla. Beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, and on top of cake.