White Chocolate Cake Recipe?

Does anyone have a good recipe for a White Chocolate Cake? I tasted one at a recent birthday party and it was very similar to the old Madeira Cake, but seemed lighter. Thanks.

Have a couple of recipes from my files of White Choc Cakes to try, haven't tried them yet but perhaps you may want to look at them.

White chocolate mud cake
4
Ingredients
White chocolate ganache
3/4 cup (180ml) cream
540 g white eating chocolate, chopped finely

White chocolate mud cake
180 g white eating chocolate, chopped
350 g unsalted butter, chopped
2 2/3 cups (590g) caster sugar
1 1/2 cups (375ml) milk
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 tsp vanilla extract
3 eggs
fresh roses, for decorating
1. Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.
2. Combine chocolate, butter, sugar and milk in a large saucepan; stir over low heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.
3. Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about 1 hour 45 minutes. Cool cake in pan.
4. Meanwhile, to make the white chocolate ganache, bring the cream to the boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.
5. Turn cake, top-side up, onto cake stand. Spread white chocolate ganache over top and side of cold cake. Decorate with fresh roses, if desired.

White Chocolate Cake with Sugared Cherries
Ingredients
Melted butter, for greasing
150g white chocolate, broken into pieces
125g butter, cubed
½ cup skim milk
½ cup Chelsea Caster Sugar
2 eggs
1 tsp vanilla extract
¾ cup plain flour
¾ cup self-raising flour

Cherries:
1 egg white
Extra 2 Tbsp Chelsea Caster Sugar
10 cherries, stalks intact

White Chocolate Ganache:
½ cup cream
Extra 300g white chocolate, roughly chopped
Method
Preheat oven to 160°C conventional (or 140°C fanforced). Grease an 18cm oval cake tin with melted butter and line with baking paper (or use any five-cup capacity cake tin – square or round).
Put chocolate, butter and milk in a medium saucepan over a medium heat. Cook, stirring, until chocolate and butter are melted. Remove from heat, add sugar and stir
until dissolved. Set aside to cool for 10 mins.
Whisk eggs and vanilla in a jug. Stir into chocolate mixture.
Sift flours over chocolate mixture and stir until well combined. Pour mixture into prepared tin.
Bake for 45 mins or until cake is cooked when tested with a skewer. Stand for 10 mins, then transfer to a wire rack to cool for 2 hrs.

Cherries: Line a baking tray with baking paper. Put egg white in a bowl and whisk well with a fork. Put extra sugar in a small bowl. Holding a cherry by the stalk, dip
into egg white, shaking off excess. Dip in sugar to coat, place on prepared tray. Repeat with remaining cherries.

White chocolate Ganache:
Put cream in a medium saucepan, heat on medium heat for 3 mins or small bubbles form around edge of pan. Remove from heat, then add extra chocolate and stir until melted. Set aside to cool, then chill until mixture is a spreadable consistency. Spread over cake and top with cherries.

They look interesting :)

I've made the cake several times that Valentino posted. Divine cake rather pricey so only made on special occassions