• 1 cup unsalted butter or margarine softened
• 1 /3 cups sugar
• 4 large eggs
• 2 cups all purpose flour
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 13 cups buttermilk
• 1 (1-ounce) squares unsweetened chocolate, melted
• 1 teasppn vanilla extract
• White Chocolate Buttercream Frosting

Directions

Grease two 9 inch round cake pans and line with wax paper.  Grease wax papaer, and set aside.

Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.  Add eggs, one at a time,  beating after each addition.  Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.  Mix at low speed  after each addition until blended.  Stir in chocolate and vanilla.  Pour batter into prepared pans.

Bake at 325 degrees for 35 to 45 minutes or until a wooden pick inserted in the center comesout clean.  Cool im pan for 10 minutes, remove from pans, and let cool completely on wire racks.  Special frosting betwen layers and on top and sides of cake. Yield one 2-layer cake.

White Chocolate Buttercream Frosting

• 4 ounces white chocolate, finely chopped
• 14 cups plus 2 tablespoons whipping cream
• 14 cup white creme de cacao
• 1 cup unsalted butter or margarine, softened
• 4 cups sifted powdered sugar

Place chocolate in a bowl.  Bring cream to a boil in a saucepan over medium-high heat.  Pour over chocolate; stir until smooth.  Stir in creme de cacao.  Let cool completely, stirring occasionally.  Beat butter at medium speed of an electric mixer until creamy.  Gradually add sugar; beat until blended.  Gradually add chocolate mixture; beat until spreading consistency.  Yield 3 1/2 cups.