Cake:
1 1/2 cups butter or margarine, softened
2 1/4 cups sugar
4 eggs, separated
1 Tblsp. vanilla
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1 cup chopped pecans, toasted
3 oz. white baking chocolate, melted
6 oz. semi-sweet baking chocolate, melted
Frosting:
1/2 cup butter or margarine, softened
11 oz. cream cheese, softened
4 oz. white baking chocolate, melted and cooled
5 1/2 cups 10x sugar
Glaze:
3 Tblsp. whipping cream
3 oz. semi-sweet baking chocolate, finely chopped
2 Tblsp. butter or margarine
Cake:
Preheat oven to 350 degrees. Grease three 9-inch round cake pans. Line bottom of pans with waxed paper; grease waxed paper. Lightly flour pans.
In a large bowl cream butter and sugar until fluffy. Add egg yolks and vanilla; beat until smooth. In a medium bowl combine flour, baking powder, baking soda and salt. Alternately beat dry ingredients and buttermilk into creamed mixture, beating until well blended. Stir in pecans. In a medium bowl beat egg whites until stiff peaks form; fold into batter. Transfer 3 cups batter to a medium bowl; stir in melted white chocolate. Stir melted semi-sweet chocolate into remaining batter. Spread semi-sweet batter into 2 of the prepared pans; the white chocolate batter into the third.
Bake 30 to 35 minutes or until toothpick tests clean. Cool 10 minutes in pans. Remove from pans and cool completely on wire racks. Carefully remove waxed paper.
Frosting:
Cream butter and cream cheese in a large bowl until fluffy. Add melted white chocolate and beat until well blended. Gradually add 10x sugar, beating until smooth.
Place one dark layer on a serving plate; spread top of layer with about 1/2 cup frosting. Repeat with light layer. Top with remaining dark layer. Spread remaining frosting over top and sides of cake.
Glaze:
Place whipping cream in a small microwave-safe bowl. Microwave on high just until it begins to boil. Add chocolate and butter; stir until glaze is smooth, thick and glossy. Pour glaze in center of cake spreading until glaze runs down sides of cake. Let glaze harden. Store in an airtight container in refrigerator.
