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White Chocolate Mud Cake

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 lightlyWhite Chocolate Ganache
1/2 cup cream
12 ounces white chocolate, chopped coarselyGrease 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.

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