• Preheat the oven to 325 degrees F. Grease and flour three 8 or 9 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
• In a microwave safe bowl, add the milk, and white chocolate. Melt in the microwave for 40 seconds, then in smaller increments until the chocolate has almost melted completely. Stir until remaining chocolate has melted.
• Add vegetable oil, and vanilla extract to the milk & chocolate mixture. Set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
• In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
• Gradually add the sugar and mix at medium speed for 2-3 minutes.
• Add the room temperature eggs one at a time, mixing after each one until the yellow of the yolk is blended.
• With the mixer on low speed, alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
• Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans. (If filling three 8 inch pans, you will have enough batter to make a test cupcake or two if you'd like)
• Bake at 325 degrees F for 33-35 minutes (peek in at the 30 minute mark) or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
• This recipe makes just under 9 cups of batter. Works for cupcakes also (although there will be little to no dome).

White Chocolate Ganache Filling

• In a microwave safe bowl, combine the white chocolate chips (or grated white chocolate) with the heavy cream and microwave in small increments until the chocolate is almost melted. (We started with 30 seconds, stirred, and heated in 15 second increments or less as needed). Once chocolate has almost completely melted, stir until smooth.
• Allow to cool and thicken- it shouldn't be firm, just thickened. We refrigerated our ganache to speed up the process, and also transferred it to a small casserole dish so that the ganache would be more shallow and chill for quickly. Also chill the beaters if using a hand mixer, or whisk attachment for stand mixer.
• Whip the chilled ganache until it fluffs up and stiff peaks form (maybe 20 seconds or so).

For the White Chocolate Buttercream

• Combine white chocolate chips with 4 Tablespoons milk and put into a microwave safe bowl. (If using white chocolate bars, chop into small pieces).
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
• Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.