A light and fluffy vanilla cake recipe, topped with white chocolate buttercream frosting.
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Preheat oven to 325 degrees F.
Butter an 8 inch round spring form pan.
To make the cake bottom, Crush cookies to fine crumbs then stir together with butter.
Press cookie mixture into bottom of cake pan.
To make the cake, Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until pale and fluffy.
Beat in eggs until blended. Beat in honey and vanilla.
Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.
Spread into prepared pan, smoothing top.
Bake for about 45 minutes or until a tester inserted in the center comes out clean.
Let cool in pan on a wire rack for 20 minutes.
Remove sides of pan and let cake cool completely on rack.
To prepare the frosting. In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
When cake is cooled frost top and sides of cake then top with white chocolate shavings for garnish.