Delicious, Decadent White Chocolate Cake - cooking recipe

Ingredients

1/4 lb white chocolate (chips or a bar shaved into small pieces)
1 teaspoon hot water
4 eggs, separated
1/2 teaspoon cream of tartar
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1 lb powdered sugar

Preparation

preheat oven to 350 degrees.
Melt the chocolate and water over a double boiler (a little water in a pan with a bowl on top, not touching the water) on low heat.
Beat the 4 egg whites until frothy; add the cream of tartar and continue beating until medium-stiff peaks. Set aside.
Cream the butter and sugar; add vanilla, and beat in the 4 egg yolks.
Add the melted chocolate.
Sift cake flour,baking powder, and baking soda together.
Alternate adding the sifted mixture and the buttermilk to the creamed butter mix.
Gently fold in the beaten egg whites.
Grease 3 round cake pans or line about 3 dozen cupcake tins with paper liners.
Bake the cakes for around 30 minutes or until just done (it will look a little undercooked, but will set up once cooled), or the cupcakes 15-20 minutes.
Frost after the cake has cooled.