Ingredients:
• 6 ounces white chocolate
• 4 1/2 large egg whites
• 1/4 cup milk, plus 3/4 cup
• 1 1/2 teaspoons vanilla
• 3 cups cake flour
• 1 cup sugar, plus 3 tablespoons
• 1 tablespoon baking powder, plus 1 1/2 teaspoons
• 3/4 teaspoon salt
• 9 tablespoons unsalted butter, melted
• Honey Buttercream Icing, recipe follows

Preheat over to 350 degrees F.

Melt chocolate in the microwave. It should take approximately 1 minute. Be careful not to burn!

Combine egg whites, 1/4 cup milk, and vanilla. In separate bowl combine the dry ingredients and mix on low speed to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened, and then increase speed to medium. Beat on medium for 1 1/2 minutes.

Scrape sides of bowl and gradually add egg mixture in 3 batches, beating 20 seconds after each addition. Add the melted chocolate and beat. Pour batter into 2 greased 9-inch cake pans. Cook 25 to 35 until cake springs back or until tester is clean.

Cool cake completely and ice with Honey Buttercream Icing.

Honey Buttercream Icing:
• 9 egg yolks
• 1/2 cup honey
• 1 1/4 pounds (5 sticks) butter, softened
• 2 pounds powdered sugar

Beat egg yolks until light in color. Heat the honey in a saucepan to boiling and add to egg yolk mixture whisking constantly. Beat and allow to cool. Add softened butter, and beat into egg yolk mixture until light and whipped texture. Gradually add powdered sugar, mixing until smooth.