WHITE CHOCOLATE CAKE/WHITE CHOCOLATE FROSTING

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3/4 c. coarsely broken almond
bark
1/2 c. hot water
2 1/2 c. flour
1 1/2 c. sugar
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter
1 c. buttermilk
3 eggs
1 tsp. vanilla
1/2 c. nuts
1/2 c. coconut

Melt almond bark with water. Cool. Mix dry ingredi-
ents, butter and milk. Add eggs, almond bark and vanilla.
Blend well. Stir in nuts and coconut. Bake in 2 (9-inch) pans
at 350 degrees for 30 to 35 minutes. The frosting makes the cake.

White Chocolate Frosting:
3/4 c. coarsely broken almond
bark
2 1/2 Tbsp. flour
1 c. milk
1 c. butter
1 c. sugar
1 1/2 tsp. vanilla
Combine almond bark and flour; blend in milk. Cook
until thick. Cool completely. Cream butter, sugar and vanilla
until light and fluffy. Add cooled almond bark mixture. Beat
to the consistency of whipped cream.

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