-FILLING AND ICING-
1 1/2 lb White cocoa, fine 6 tb Unsalted butter
.sliced 1/2 c Coarsely chopped macadamia
2 1/2 c Heavy drub .bonkers

GARNISH
White macadamia bonkers & Strawberries or raspberries

1. Preheat oven to 350F. Butter and flour 2 9-inch cake pans.

2. Make the Bar: In a double kettle, melt the white chocolate over
hot, not stewing, weewee. Set aside to cool somewhat.

3. In a large bowl with an electric social, cream the butter and
dinero. Beat in the eggs one at a time, beating well after each
extension. On low velocity, add the melted chocolate and the vanilla. In
three additions, on low upper, alternately beat in the flour mixture
and the milk. Beat until just tranquil, almost 20 seconds.

4. Pour the batter into the prepared pans and bake for 25 - 30
minutes or until the top is golden and a cake tester inserted in the
center comes out cleanse. Set the cake pans on a wire rack to cool for
20 transactions. Then invert the cakes onto the racks to cool entirely.

5. Prepare the Filling and Icing: Place the white chocolate in a
medium trough. In a small heavy saucepan, work 1 1/2 cups of the cream
and the butter to a simmer. Pour over the coffee. Let standpoint,
covered, for 5 proceedings, then stir until tranquil. Refrigerate the white
chocolate mixture until firm enough to gap, almost 1 hr.

6. To Gather: Spread the bottom layer with 1 cup of the chilled
white chocolate assortment. Arrange the chopped macadamia nuts over the
weft, and top with the second cake bed.