1 cup butter, chopped
1 pound white chocolate, chopped coarsely
2 cups granulated sugar
1 cup milk
1 1/2 cups all-purpose flour
1/2 cup self-rising flour
1 teaspoon vanilla extract
2 eggs, beaten lightly

White Chocolate Ganache
1/2 cup cream
12 ounces white chocolate, chopped coarsely

Grease a deep 9-inch round cake pan; line base and side with baking paper.

Combine butter, chocolate, sugar and milk in medium saucepan; stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool 15 minutes.

Preheat oven to 325 degrees F.

Whisk sifted flours into mixture, then stir in extract and eggs. Pour mixture into prepared pan; bake for 1 hour.

Cover pan with foil; bake another 45 minutes.

Stand cake in pan 30 minutes; turn onto a wire rack to cool.

Spread top and sides of cold cake with White Chocolate Ganache.

White Chocolate Ganache: Bring cream to a boil in small saucepan; pour over chocolate in small bowl, stirring until chocolate melts. Cover; refrigerate, stirring occasionally, about 30 minutes or until spreadable.

Serves 12.